Bizcocho de Yogur
Yogurt Sponge Cake: easy, nutritive and delicious
Two different ways to prepare this Yogurt Sponge Cake or Bizcocho de Yogur, a very common recipe in lots of Spanish kitchens.
The preparation of this Bizcocho de Yogurt (that’s how it is named in Spanish) is not complicated at all, it’s a beginner’s recipe, and in case you have children at home, it will be a good idea if you share it with them, being a very cooperative and funny activity!
As said above, we have (at least, you know how recipes work!) two different recipes for this “bizcocho” or “sponge cake” variety. I have cooked it following both recipes and results are great, no manner which one you decide to choose.
Let’s start with the first one, which uses the yogurt recipient as a measurement unit:
Ingredientes:
- 3 eggs
- 1/2 ounce (15 gr.) of baking powder
- 1 yogurt (lemon)
- 1 cup milk
- 3 flour measures (using the yogurt recipient)
- 2 sugar measures (using the yogurt recipient)
- 1 olive oil measure (using the yogurt recipient)
Directions:
- Add all the ingredients in a bowl, following the order of the ingredients given above.
- Using a mixer, mix them until you get a homogeneous, light thick, creamy mixture.
- Preheat the oven for some 15 minutes to 350ºF (180ºC).
- Grease a cake pan both with butter or margarine and after that, sprinkle some flour on it.
- Poor the cake mixture into the cake pan. Bake it for about 50 / 60 minutes. (Don’t change oven temperature).To know when the cake is ready, just insert a skewer or similar in the center of the cake and if it comes out clean, the cake is ready. The cake must be brown and firm to touch.
A different recipe, but with very good results too, is as follows:
Ingredients:
- 3 cups of self-raising flour (I found a very good one, here in Spain: “Bizcochona”)
- 1 cup sugar
- 1 cup milk
- 1 yogurt (I’d use lemon yogurt, but you can use natural yogurt if you prefer)
- ½ cup of oil
- 3 eggs
- 1 lemon’s rind, grated
Directions:
- Whisk the eggs and sugar in a bowl until you get a fluffy mixture.
- Preheat the oven for some 15 minutes to 350ºF (180ºC).
- Add the yogurt, oil and grated lemon’s rind, blend again and, gradually, add sifted self-raising flour and milk, in order the mixture does not get very dense.
- Stir until obtaining a thin mixture, free of lumps. Poor it in a mold and sprinkle some over the top of it.
- Poor the cake mixture into the cake pan. Bake it for about 50 / 60 minutes (Don’t change oven temperature). To know when the cake is ready, just insert a skewer or similar in the center of the cake and if it comes out clean, the cake is ready. The cake must be brown and firm to touch.
Important: Do not open the oven during the first 30 minutes.
And good news! These two recipes don’t require the separation of eggs.
¡Buen provecho!
