Sponge cake is a classic and versatile dessert loved by many. Its light and airy texture, achieved through the incorporation of beaten eggs, makes it a delightful treat for any occasion. The basic ingredients of a sponge cake typically include eggs, sugar, flour, and sometimes a touch of flavoring like vanilla extract.


1 lemon yogurt of 120 gr
1 glass of sunflower oil yogurt
2 glasses of sugar yogurt
3 glasses of pastry flour yogurt
3 eggs at room temperature
15 g of booster (Royal yeast type)


1. We preheat the oven to 200ºC, heat up and down.

2. We prepare the yogurt cake dough in a large bowl or bowl, and for that, we start by adding the yogurt, the sunflower oil yogurt cup, the sugar yogurt cups and the three eggs.  With the help of electric whisks, or with manual whisks if there is no other, we beat until the sugar is completely dissolved, which will be the ideal time to ensure that the eggs are perfectly beaten with the rest of the liquid ingredients.

3. It is time to add the dry ingredients for the sponge cake dough: the pastry flour and the Royal yeast (or chemical booster).  We do not add it as is, but we sift it with the help of a strainer or sieve.

4. We stir again until we have a perfectly homogeneous mixture, everything well integrated and without lumps.

5. Pour the mixture into a cake pan previously coated with oil and a thin layer of flour, so that it reaches a maximum of 3/4 of its height.

6. We put the cake mold in the oven, central part, and lower the temperature to 180ºC.  We schedule 45 minutes.  After that time, we open the oven door and wait for it to be cold to avoid a strong thermal contrast.  We will wait for it to cool completely before eating it.


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