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
- 150g margarine, softened
- 97g caster sugar
- 200g flour
- 2 & 1/4 tsp baking powder
- 3/4 tsp salt
- 3 eggs
- 100g yoghurt
- Sift together flour, baking powder and salt. This makes self-raising flour.
- Cream together margarine and sugar, till light and fluffy.
- Beat in eggs, one at a time, making sure each is incorporated before adding the next.
- Add flour and mix well.
- Pour in yoghurt and mix well.
- 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.