The yogurt cake made using leftover yogurt cups is known in France as the first cake children learn to make in kindergarten. It is a simple recipe that doesn't require measuring or complicated whisking, making it easy for kids to prepare. Here's the recipe for a moist and fluffy yogurt cake.
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The first cake that French children learn about in kindergarten
Here's the recipe for a yogurt cake made using leftover yogurt cups.
When making regular cakes, it often requires precise measurements to achieve the desired results. However, measuring each ingredient individually can be tedious or difficult, especially for children.
In this French recipe, we use store-bought yogurt and the empty yogurt cup as a measuring tool to simplify the process of baking. While recipes using measuring cups are common in countries like the United States, it is more common in Europe, including France, to use a kitchen scale for baking.
That's why this yogurt cake, which doesn't require precise measurements, is known in France as the first cake children learn to make in kindergarten. It is incredibly simple, as it doesn't involve complicated steps like whisking egg whites. Even children can easily make it by just mixing the ingredients together.
Despite its simplicity, this yogurt cake turns out moist and has a beautiful cracked top, thanks to the generous amount of yogurt used. It has a fluffy texture that everyone will enjoy.
Ingredients
- Yogurt - I am using plain yogurt. You can easily modify the cake by using different types of yogurt, such as vanilla-flavored or fruit-infused yogurt.
- Egg
- Cake flour
- Granulated sugar
- Vegetable oil - You can also use melted butter for a delicious variation.
- Baking Powder - Don't forget to include baking powder since you are not whisking the eggs and only using baking powder to inflate the cake.
Equipements
- Yogurt cup
This is the size commonly sold in France in small portions, 125g. Use an empty yogurt cup of this size to measure.
The recipe also includes measurements in grams, so please use them as a reference for accuracy.
- Pound mold
For this recipe, I made it in a 20cm / 8-inch loaf cake tin, but you can also use round or square cake pans to achieve the same result. Just keep in mind that baking times may vary depending on the type of pan used, so adjust accordingly.
Instructions
- Line a mold with baking sheets
- Preheat the oven to 175°C (345°F).
Place 1 pack of yogurt into a bowl. Rinse the empty container and pat it dry to remove any moisture.
Add the eggs and mix well.
Using the empty yogurt container, add ⅔ cup granulated sugar. Mix well.
Sift 1 and a half cups of all-purpose flour into the bowl with the yogurt. Add 1 teaspoon of baking powder and mix everything together.
Finally, add half the yogurt container of vegetable oil and mix.
Pour the prepared batter into the cake pan and bake in the preheated 175°C (345°F) oven for approximately 35 to 40 minutes.
By following the steps mentioned above, you can easily make the yogurt cake without the need to wash the yogurt cup multiple times.
Indeed, in France, there are numerous recipes and variations. Feel free to adjust the measurements according to your preferences without worrying too much about precise quantities. Enjoy experimenting and finding your preferred version!
Storage
Store yogurt cake at room temperature, wrapped in plastic wrap or in an airtight container. It will keep for 3 to 5 days. During the summer months, it should be refrigerated or frozen, as it is easily damaged if stored at room temperature.
The shelf life is about 3 to 5 days when refrigerated, and about 1 month when frozen.
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