In a bowl add yogurt and sugar and mix until incorporated.
Add baking powder and baking soda and mix well.
Set this aside for 5 minutes. You will see bubbles appearing on top.

Add vanilla essence and oil to the cake mix and well.        
Sieve all purpose flour and add this in small quantity to the cake mix. Mix well ensuring no lumps are present.

Transfer in a mould and place it in a preheated oven at 160 C for 45 to 50 minutes. Check with toothpick. If it comes out clean your cake is ready. Let it cool completely before removing from mould.
Invert the cake into a plate and set aside.

I have used strawberry flavour jelly crystals. Added 400 ml hot water as per the packet and dissolved it. Set aside to cool. Wash the same mould that was used for the cake and transfer the jelly into the mould. Refrigerate for 10 minutes until it starts to set.

Remove from fridge and place the cake in the same direction it was removed. Refrigerate until jelly is set. This could take further 45 minutes.
After the jelly is set de mould onto a serving plate and garnish with cream and strawberries. Enjoy this trifle cake