Name: Sponge Cake with Yogurt
Yield: 4 servings
Ingredients: Sponge cake; 2 duck eggs; 115 g sugar; 130 g all-purpose flour (or pastry flour); 40 g Maizena (cornstarch); 115 g softened butter; 115 g natural yogurt; 1 teaspoon lemon juice; 1 teaspoon vanilla powder; 3 g leavening agent, (or instant yeast, or Royal yeast)

Sponge Cake with Yogurt

Sponge cake, fluffy and moist, made with creamy yogurt, where whole eggs and sugar provide a subtle sweetness and a delicate texture.

Ingredients

Servings:

Ingredients

Sponge cake
2 duck eggs
115 gsugar
130 gall-purpose flour (or pastry flour)
40 gMaizena (cornstarch)
115 gsoftened butter
115 gnatural yogurt
1 teaspoonlemon juice
1 teaspoonvanilla powder
3 gleavening agent, (or instant yeast, or Royal yeast)

Nutritional Information

Per Serving (Approx.)

Calories

575 kcal

Protein

13 g

Fat

29 g

Carbohydrates

65 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

When 30 minutes remain before baking, preheat the oven to 180ºC. Ensure the oven is fully heated before placing the cake inside.
Sift the flour, starch, and baking powder into a medium bowl to ensure there are no lumps and that the ingredients are evenly distributed.
Beat the softened butter with the sugar and salt until they whiten and have a fluffy texture. This should take about 6 minutes with electric beaters at medium speed.
In another container, beat the whole eggs together with the yogurt, lemon juice, and vanilla until everything is well integrated.
Add the butter mixture to the sifted ingredients in three alternating parts. Start with 1/3 of the butter, stirring with a manual spatula from bottom to top, then add 1/3 of the flour and continue stirring. Repeat the cycle until everything is incorporated.
Grease the mold with butter to prevent sticking and pour the batter evenly into it.
Let the batter rest in the mold for 1 hour at room temperature to allow it to settle.
Bake at 180ºC for approximately 40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Allow the cake to cool in the mold placed on a wire rack to enable air circulation and ensure even cooling.

Recommendations & Tricks

Beat the eggs with the sugar at high speed until they double in volume and the mixture has a fluffy and pale texture; this will result in a lighter and airier sponge cake.
Sift the flour and cornstarch before adding them to the mixture; this will help prevent lumps and ensure a smooth and homogeneous texture.
If you want to add a special touch, add a few drops of vanilla extract or lemon zest to the egg-and-sugar mixture before incorporating the dry ingredients.