Yoghurt cake

It is actually another version of butter cake.. Or rather, margarine cake. In many Chinese recipe books, many cakes are made of margarine. I do not know the exact reason why. Anyway, I just want to use up the tub of yoghurt which is going to expire soon.. The recipe is adopted from Amy Wong

Yoghurt margarine cake 12

Yoghurt margarine cake 11

Ingredients

  • 150g margarine, softened
  • 97g caster sugar
  • 200g flour
  • 2 & 1/4 tsp baking powder
  • 3/4 tsp salt
  • 3 eggs
  • 100g yoghurt

 

Method

  1. Sift together flour, baking powder and salt. This makes self-raising flour.
  2. Cream together margarine and sugar, till light and fluffy.
  3. Beat in eggs, one at a time, making sure each is incorporated before adding the next.
  4. Add flour and mix well.
  5. Pour in yoghurt and mix well.
  6. Bake in a lined 8x3x3 inches loaf pan, at 170 deg Celsius for 50 minutes.

Notes

  • Original recipe calls for 130g caster sugar. I thought that would probably not be too sweet, as my 97g (75% of original) is not sweet at all.
  • It is quite salty. Maybe should reduce salt content.
  • Actually, self-raising flour was in the original recipe. I came up with this substitution by some research online.
  • I certainly overbeat the butter and sugar, as I see the air bubbles pop away.
  • Egg was curdling.. probably due to improper mixing.
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