Description
This is one of those no-fuss cakes you can bake when you want something reliable and cozy without overthinking it. If you’ve got yoghurt in the fridge, you’re already halfway there.
Ingredients
Units
Scale
- 1 cup plain yoghurt, full-fat works best
- 1 cup vegetable oil
- 2 cups caster sugar
- 3 cups self-raising flour
- 3 large eggs, room temperature
- 1/2 tsp bicarbonate soda
- A pinch of salt
- 1 tsp vanilla essence
- Fresh cream, whipped, for icing (optional)
Instructions
- Preheat the oven to 320⁰F (160⁰C) or 300⁰F (150⁰C) if using a fan-forced oven.
- Grease and line a standard cake pan, making sure the paper comes up the sides so you can lift the cake out easily later.
- In a large bowl, add 1 cup plain yoghurt, 1 cup vegetable oil, 2 cups caster sugar, and 3 large eggs, then mix until smooth and glossy.
- Add 3 cups self-raising flour, 1/2 tsp bicarbonate soda, and a pinch of salt.
- Stir gently until just combined. Don’t overmix.
- Stir in 1 tsp vanilla essence, scraping down the sides of the bowl so everything’s evenly mixed.
- The batter should be thick but pourable.
- Pour the batter into the prepared cake pan and smooth the top lightly.
- Tap the pan once on the counter to release any big air bubbles.
- Bake at 320⁰F (160⁰C) for 75 to 90 minutes, or 60 to 70 minutes in a fan-forced oven.
- Check at the 60-minute mark, then keep an eye on it. If the top browns too quickly, loosely cover it with foil.
- The cake is ready when a skewer inserted into the center comes out mostly clean with just a few moist crumbs.
- Let it cool in the pan for 15 minutes, then lift it out and cool completely on a rack.
- Once fully cool, ice with freshly whipped cream if you like, or leave it plain.
Notes
Created, prepared, tried, and tested Preshana
