Strawberry Yoghurt Cake
By Chelsea SugarPage views: 6732Quite moist.
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0 reviews
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Difficulty Easy
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Prep time 20 mins
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Cooking time 35 mins
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Serves
12
250g butter
1 1/2 cups Chelsea White Sugar
4 eggs, lightly beaten
400g Low-fat fresh'n fruity strawberry yoghurt (4 pottles)
1/4 cup cooking oil
4 cups self-raising flour
1 teaspoon bicarb soda
1/2 cup low-fat milk
1 envelope of unflavoured gelatine soaked in milk to the cake batter, helps prevent the top of the cake splitting or cracking (optional)
Topping
Chelsea Berry Flavoured Icing Sugar or fresh strawberries and Chelsea Icing Sugar
Preheat the oven to 180°c.
Spray cooking spray all over a 31cm x 22cm x 4cm dish then line bottom with parchment paper.
Cream the butter and Chelsea White Sugar in a large bowl.
Add the beaten eggs, mix well.
Stir in the yoghurt and oil, then sift together flour, and baking soda and mix well.
Add gelatine soaked in milk if using.
Spoon the mixture into the prepared tin and bake in middle of oven for 35-40 minutes.
Turn oven down to 150°c the last 10 minutes.
Cook until a skewer inserted in the centre of the cake comes out clean.
Leave to cool in tray before turning out on to cake to rack to cool
Ice when cold with Chelsea Berry Flavoured Icing Sugar or top with fresh strawberries dusted with Chelsea Icing Sugar
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