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Spongy cake yoghurt





3 unit

White sugar

250 grams

Baking powder for desserts

16 grams

Corn oil

125 grams

Fullfat milk yogurt

125 grams


1 knob

Type 0 wheat flour

315 grams

Bitter cacao

25 grams

Desserts from Italy

Spongy cake yoghurt

Spongy cake yoghurt

vegetarian with gluten with eggs with lactose with good fats

ready in

40 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spongy cake yoghurt

I think this cake will disappear in a jiffy!

Spongy cake yoghurt step 1

step 1

Beat 3 eggs with sugar until you get a frothy mixture (the amount of sugar to be used must be equal to 2 yoghurt pots).

Spongy cake yoghurt step 2

step 2

Next, add the sifted flour (amount of flour: 2 jars of yogurt and a half)

Spongy cake yoghurt step 3

step 3

Incorporated, then, a baking powder, a jar of corn oil, and the taste of yogurt you like.

Spongy cake yoghurt step 4

step 4

Lined with parchment paper a mold for cakes (the recommended mold diameter: not less than 24 cm), buttered, breaded and pour in the middle of the compound.

Spongy cake yoghurt step 5

step 5

Add the remaining portion 1 tablespoon and a half of sifted cocoa and also pour it into the mold. Bake at 180 degrees for about 25 min.

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