Name: Milk and Yogurt Cake
Yield: 4 servings
Ingredients: 180 g weak flour; 150 g white sugar; 1 tablespoon vanilla extract; 8 g chemical leavening agent (Royal baking powder); 3 egg; 250 g yogurts; 500 ml whole milk; 75 g melted butter

Milk and Yogurt Cake

A milk and yogurt cake, soft and fluffy, with a hint of vanilla essence that subtly blends with the mild sweetness of white sugar.

Ingredients

Servings:

Ingredients

180 gweak flour
150 gwhite sugar
1 tablespoonvanilla extract
8 gchemical leavening agent (Royal baking powder)
3 egg
250 gyogurts
500 mlwhole milk
75 gmelted butter

Nutritional Information

Per Serving (Approx.)

Calories

661 kcal

Protein

25 g

Fat

25 g

Carbohydrates

82 g

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

Step-by-step Guide

Preparation

Melt the butter in a saucepan over low heat until fully liquid. Once melted, set aside off the heat to cool slightly.
In a large bowl, combine the sifted flour, sugar, vanilla essence, and baking powder. Mix all the dry ingredients until homogeneous.
Add the slightly beaten eggs and mix with a spatula until well integrated with the dry ingredients.
Next, add the room-temperature milk and stir with a whisk until you obtain a smooth, lump-free batter.
Finally, incorporate the melted but slightly cooled butter, ensuring it is fully integrated into the batter.
Line a mold with baking paper, pressing well against the sides and the base to ensure the paper adheres properly, allowing for easy unmolding without breaking the cake.
Fill the mold with the prepared batter, spreading it evenly.
Preheat the oven to 200ºC and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool before unmolding.

Recommendations & Tricks

Before starting, make sure all ingredients are at room temperature, especially the eggs and butter, to achieve a smooth batter.
Use all-purpose flour to achieve a soft and light cake texture; sift it together with the baking powder to avoid lumps.
Measure the sugar precisely and use white sugar so it dissolves well, maintaining the sweetness balance.
The teaspoon of vanilla extract should be full to enhance the cake's flavor.
Carefully integrate the yogurt into the mixture so the cake stays moist and fluffy; if possible, use Greek yogurt for a richer texture.
Heat the milk to low simmer before incorporating it, and add it gradually while stirring to achieve a smooth batter.
Melt the butter slowly in a double boiler to avoid burning, and add it to the mixture when it's warm.
Prepare the mold with a thin layer of butter and a bit of flour to prevent the cake from sticking, ensuring that the mold is not removable.
Bake the cake at 180°C (350°F) for about 40-45 minutes. Poke the center with a toothpick to make sure it comes out clean before removing the cake from the oven.