バニラヨーグルトケーキ 
Vanilla Yogurt Cake
This is a refreshing and moist cake♪♪
The story behind this recipe
I love making yogurt cakes often, and I decided to use up some leftover vanilla beans from other baking projects.
Vanilla Yogurt Cake
This is a refreshing and moist cake♪♪
The story behind this recipe
I love making yogurt cakes often, and I decided to use up some leftover vanilla beans from other baking projects.
Cooking Instructions
- 1
Line the pan with parchment paper. *Bring eggs to room temperature (cold eggs can cause separation)
*Sift the cake flour and baking powder together.
- 2
Mix the vanilla beans into store-bought yogurt and set aside.
- 3
Cut the butter into small pieces, place in a bowl, and microwave for 30-40 seconds to soften, then mix. *Do not melt!
- 4
Preheat the oven. Add the granulated sugar in three parts, mixing well each time.
- 5
Mix until fluffy as shown in the photo, this is surprisingly important.
- 6
Add the beaten eggs in six parts, mixing well each time. *Ten parts is also okay.
- 7
Add the yogurt from step 2 in six parts, mixing each time. *If it starts to separate, add a little flour (from the measured amount).
- 8
Add 1/3 of the flour mixture and mix well with a whisk.
- 9
Switch to a spatula, add the remaining flour mixture in two parts, and fold gently.
- 10
Finish mixing.
- 11
Pour into the pan, tap it on the counter, and bake in a 340°F (170°C) oven for 40-50 minutes.
- 12
Once baked, give it a shock to remove from the pan. *The photo shows it baked in a margaret loaf pan.
- 13
If you have apricot jam, dilute it with a little water and simmer, then spread on the cake while it's hot for extra deliciousness!!
- 14
With plenty of yogurt, this cake is very moist♪
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