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


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



  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.


  • 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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