Cake without yeast
HB-17399 · Hand-built original
A tall, fluffy everyday cake leavened with baking soda and vinegar instead of yeast, enriched with yogurt and dusted with powdered sugar.
Cakes & Baking50 minServes 6415 kcalVegetarianRenal
Main ingredient: eggs
Servings:6quantities adjust to match
Ingredients
- 2 eggs
- 3/4 cup sugar
- 0.6 cup natural plain yogurt
- 2 1/2 cups type 00 flour
- 1 tsp baking soda
- 2 tsp white wine vinegar
- 5.1 tbsp vegetable oil
- powdered sugar, to taste
Method
- Crack the eggs into a bowl, add the sugar, and beat with a mixer until the mixture lightens.
- Beat the yogurt into the eggs, preferably at room temperature, followed by the vegetable oil, until the batter base looks even.
- Add the flour and baking soda to the bowl and mix them through the wet ingredients.
- Pour in the white wine vinegar last and beat the cake batter until homogeneous, letting the vinegar react with the soda to lift this yeast-free sponge.
- Scrape the batter into an 8-inch mold lined with parchment, level the top, and bake at 340°F for 30 to 35 minutes until risen and golden.
- Cool the cake without yeast in its mold, turn it out, and dust its top with powdered sugar before serving it for breakfast or a snack.
Prep: 15 min · Cook: 35 min · Total: 50 min
Nutrition (per serving, where published)
415 kcalCalories
8.1 gProtein
62.8 gCarbs
15.9 gFat
2.9 gSaturates
1.6 gFibre
0.1 gSugars
259 mgSodium
65 mgCholesterol
200 mgPotassium
44 mgCalcium
1.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data