Yogurt sponge cake with lemon zest and chocolate pieces

Author of the article

Gulya

Reading time: 6 minutes

This is a variation of the most delicate pie based on sponge dough. If you need an exquisite dessert for a holiday, prepare your favorite cream and with a slight movement of your hand turn a yoghurt sponge cake into a gorgeous cake!

Ingredients:
How to cook Notes

I invite all fans of popular pastries to find out another recipe for their favorite delicacy. This time we will bake a fragrant and tender sponge cake with yogurt. It differs from the classic version by adding a small amount of natural thick yogurt and baking powder.

To enrich the flavor and aroma, I recommend adding lemon zest, a few drops of lemon juice, and pieces of dark chocolate to the dough. The taste of the pie is not cloyingly sweet, it has a slight sourness, a tropical aroma, resembles the structure of a sponge cake, but at the same time it is much softer and more tender.

You can use this pie to make cakes with sour cream or curd cream. In this case, it would be better to cut the cakes lengthwise, soak them in fruit syrup, and then grease them with your favorite cream or orange curd. A great idea is to put slices of bananas and strawberries between the greased cake layers.

This is interesting

The world's largest manufacturer of biscuits is the Australian confectionery factory Arnott. It produces several tons of baked goods per day, using two dozen unique recipes, and supplies its products to 40 different countries.

How to make a yogurt-based sponge cake in a slow cooker

Biscuits are a delicious base for many cakes and other desserts. And the taste of the cake or dessert itself will largely depend on how tasty the sponge cake turns out. Today I want to bring to your attention a tender, tasty, aromatic sponge cake made with yogurt. This biscuit can be baked in the oven (approximate baking time 45 minutes, temperature 180°C, or more precisely until dry), or it can be baked in a slow cooker.

A multicooker is ideal for baking any biscuit, so if anyone has a multicooker, you can safely bake such a biscuit in it. If you plan to cut the sponge cake into even layers, then after cooling, wrap the yoghurt sponge cake in cling film and place it in the refrigerator for at least 12 hours to mature. If you do not have any need for such even cutting of the cakes, you can use the sponge cake for making cakes and desserts immediately after it has cooled.

How to prepare “Sponge cake with yoghurt” step by step with photos at home

For work we will need cocoa, butter, sunflower oil, eggs, soda, salt, table vinegar, natural yogurt 1%, sugar, flour.

Sift flour (250 g) along with cocoa (50 g) and soda (1.5 tsp). Add salt (0.5 tsp), sugar (300 g) to them and mix well.

Add 2 eggs, yogurt (270 ml), sunflower oil (65 ml), melted and cooled butter (65 g) to the flour mixture.

Beat everything with a mixer until a homogeneous mass is formed, at low speed. At the end, add vinegar (1 tbsp) and mix again.

Place a circle of parchment paper on the bottom of the multicooker bowl (I have a Polaris multicooker). If desired, the walls of the multicooker bowl can be greased with butter (0.5 tbsp). Pour the dough into the multicooker bowl.

Cook on the “Baking” mode until the splinter is dry. It took me 80 minutes in my slow cooker. Then leave the biscuit for 10 minutes in the multicooker bowl on the “Warming” mode.

Remove the sponge cake using the steaming bowl. Cool. Wrap in cling film and place in the refrigerator for 12 hours before cutting into layers. This biscuit (the diameter of the multicooker bowl is 20 centimeters) can be cut into 3-4 layers. If you do not plan to cut the biscuit into equal, even layers, then after cooling it can be used immediately.

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Recipe for “Strawberry yogurt sponge cake and cakes made from it”:

Beat yogurt with vegetable oil, sugar and vanilla. Instead of strawberry yogurt, you can use any other flavor you wish. I had this one. It will be even more interesting if you take the yogurt with pieces of fruit.

Add flour and baking powder to the yogurt mixture and beat again.

Pour the dough into a greased pan, place in a preheated oven and bake for about 20 minutes at 180-200 degrees.

Cool the biscuit directly in the mold. Turn over onto a baking sheet. Cut into pieces.

I got such a tender, fragrant sponge cake. You can eat it by pouring sweet sauce over the biscuit, here are the links to my vanilla sauces https://www.povarenok .ru/recipes/show/421 97/ and creamy coffee https://www.povarenok .ru/recipes/show/429 60 /

You can also make pies from the chopped pieces.

Coat the biscuit pieces with your favorite cream, I prepared this cream: beat the whites of 2 eggs (the yolks were used for the creamy coffee sauce, see link above) with 100g of sugar, add 3-4 tbsp. l. boiled condensed milk, mix carefully with a spoon. If desired, the sponge cake can be soaked in strawberry syrup.

Here is a photo of the cream. It turned out delicious!

Low calorie PP rice flour biscuit

Rice flour has long been firmly established in many recipes. The popularity of this flour is explained by the fact that it contains many useful substances, vegetable protein and fiber. In addition, it does not contain gluten, which is very important not only for those losing weight. Adding rice flour to desserts will make your baked goods not only tasty, but also tender and fluffy.

115 grams of rice flour. There are three types of rice flour, but when baking, white flour is used, although some recipes allow mixing white flour with whole grain rice flour.
3 eggs. Separate the yolks from the whites. Beat the last ones to thick peaks.
100 ml water. If you want, you can safely replace the water with skim milk.
Any sweetener to your taste.

In a separate container, beat the yolks with sweetener, water and flour. Don't forget to sift the flour, then the baked goods will be more airy. Mix the whites with the main mass. Pour into the mold and cook in the oven preheated to 180 degrees for 25 minutes.

Tall, fluffy and spongy, the yoghurt sponge cake makes a delicious tea cake or an excellent base for chocolate cake.

Making a yoghurt sponge cake is much easier than the classic one made from eggs, sugar and flour. The sponge cake made with yogurt does not “shrink”; it turns out large and not dry like a regular sponge cake, but more moist. The main thing is to take the “right” yogurt: not just any yogurt, but only natural one. We have two varieties: Greek (it is more suitable for dressing salads, as it has a salty taste) and Turkish, with a neutral taste, similar to very thick sour cream or homemade kefir. This kind of yogurt is just right for a sponge cake.

If you bake in a 24 cm pan, the sponge cake will turn out lower, but larger in diameter. In the 22 cm form it’s the other way around. Recipe from beecook.net.

Ingredients:

3 medium eggs;
180-200 g sugar (1 glass);
300 ml yogurt without additives (natural Greek or Turkish);
75 g butter;
230 g flour (1 and ¾ cups with a volume of 200 ml);
1 teaspoon baking powder;
On the tip of a spoon is vanilla or a packet of vanilla sugar;
¼ teaspoon salt;
45 g cocoa powder (3 tablespoons with a slide or 4 without a slide).

How to bake:

Add warm, but not hot melted butter and yogurt to the whipped mass, mix.

Sift flour with baking powder and cocoa into the dough in portions, add salt and vanillin, mix.

The resulting chocolate dough is as thick as rich sour cream. Place it in a mold lined with parchment and greased with odorless sunflower oil.

Place in an oven preheated to 180C, on the middle shelf, and bake the chocolate-yogurt sponge cake for about 45 minutes. Depending on your oven, it may take a little less or more time. The sponge cake is ready when a skewer comes out dry from the dough.

Leave the biscuit to cool in the pan for 10 minutes, then transfer to a wire rack.

How to cook

To prepare the pie, use natural thick yogurt with any fat content. This time I used 0.5% fat Greek yogurt, which has a pleasant sweet and sour taste. Advice

If you don't have yogurt, add thick kefir or sour cream.

Divide chicken eggs at room temperature into yolks and whites, place in two clean containers. Add a pinch of salt to the whites and start beating with a mixer.

After the whites begin to turn into foam, add 2 tablespoons of sugar in parts and beat until stiff peaks form.

Add the rest of the sugar to the yolks and beat with a mixer until light and thick.

Add yogurt and vegetable oil to the egg mixture and continue beating with the mixer at medium speed.

Advice

Vegetable oil can be replaced with melted butter or margarine.

Use a grater to remove the zest from the lemon and add it to the dough. If desired, you can squeeze a few tablespoons of lemon juice into the dough.

Advice

Instead of lemon juice and zest, you can use orange peel and juice. The main thing is not to put too much zest. Its excess will make the dough heavy, reduce the fluffiness and add a hint of bitterness.

Sift the wheat flour and add it to the dough in portions, using a spatula to mix it into the pie dough.

Advice

The yogurt sponge cake will be more tender if you replace 1/3 of the flour with potato starch.

Add the sifted baking powder at this stage so that it does not start to rise the dough ahead of time.

Fold the egg whites into the dough using a spatula, gently moving them in a circular motion. The finished dough is as thick as country sour cream.

To finish preparing the dough, add crushed dark chocolate into it. I prefer to grate it on a coarse grater.

Pour the airy dough into a springform pan lined with parchment and greased and then floured sides. The top of the dough in the form can be sprinkled with vanilla sugar.

Place the pie in a hot oven for 40 minutes at 170 degrees. The dough must be placed in the oven immediately, before any air bubbles have disappeared after beating.

Important!

Do not open the oven door during baking, otherwise the cake will sink. Use a wooden skewer to check if the pie is done. At the end, you can lightly press the cake with your finger. There should be no dents left in the finished cake. If the inside of the cake is raw and the top is very browned, finish baking it, covering it with foil or parchment paper so that the surface does not burn. After cooling, transfer the cake from the pan to a plate and sprinkle with powdered sugar.

The pie turns out tender and juicy; it will be especially tasty if you serve it with kefir or milk. Children love to eat it, topped with condensed milk and caramel topping.

Advice

The biscuit is cut evenly and without crumbs after it has been in the refrigerator for several hours (overnight).

Basic recipe for tender baked goods

For a classic yogurt cake recipe you need to use the following ingredients:

0.3 l yogurt;
2 eggs;
0.3 kg sugar;
vanillin;
0.6 kg wheat flour;
2/3 tbsp. sunflower oil;
6 g soda.

The processes must be performed in this order:

Dissolve soda in yogurt. Combine with eggs, granulated sugar, butter and vanilla.
Stir in sifted flour in small portions.
Pour the flour mixture into a greased pan.
Bake in the oven at a temperature of 180-190 degrees for 35-40 minutes.

The dessert with a golden crust on the outside and a soft texture on the inside is served chilled.

On a note! When creating the dough, it is allowed to add berries, fruits, chocolate chips and other additives.

Yogurt cake with cottage cheese

The most common option is how to prepare a curd-yogurt cake with the addition of strawberries.

To do this you will need the following components:

2 eggs;
4 tsp. flour;
6 tsp. Sahara;
15 g starch;
6 g baking powder;
25 g vanilla;
1.5 tbsp. water;
0.45 kg of cottage cheese from 9%;
220 ml of natural drinking yoghurt;
6 tbsp. l. cream 33%;
100 g powdered sugar;
2 tsp. gelatin;
450-520 g strawberries;
1-1.5 pack of jelly for the cake.

Beat the whites separated from the yolks with a mixer into a fluffy foam, adding 1 spoon of sugar.
Beat the yolks with 1 spoon of sugar and 10 g of vanilla for 5 minutes until the mixture becomes thicker and lighter in color.
In small portions, fold the beaten yolks into the whites with a spatula from bottom to top.
Sift the dry mixture of flour, baking powder and starch 2-3 times through a sieve. Gently fold into the egg mixture.
Cook the cake at 180 degrees for 20 minutes.
Pour in an impregnation based on 25 g of sugar and 50 ml of boiling water.
Beat the cottage cheese with a blender with powdered sugar, 10 g of vanilla and yogurt.
Dilute gelatin in a glass of water.
Whip cold cream until thick. Combine with curd and yogurt mixture.
Grind 200 g of strawberries and stir into the cream.
Pour it onto the dough crust and spread evenly. Leave in the cold.
Cut identical berries of the remaining strawberries into thin slices. Place on the cake in any shape.
Pour in jelly. Leave in the refrigerator.

The dessert looks very festive and bright. And the delicate taste and airy texture will not leave anyone indifferent.

Sponge yoghurt cake recipe

This dessert contains a sponge cake and a layer of yoghurt soufflé. For the soufflé, you can use any seasonal fruit or berries. We use blueberries in this recipe, so we also use blueberry yogurt. If using other berries, use yogurt with the same flavor.

flour - 0.15 kg;
granulated sugar - 0.1 kg;
egg - 2 pieces;
kefir - 100 ml;
vegetable oil - 1 tbsp.
vanillin and baking powder - 0.5 tsp each.

drinking yogurt - 800 ml;
gelatin - 20 g;
granulated sugar - 50 g;
milk - 50 ml;
berries - 1 cup.

Beat eggs with granulated sugar, add kefir, butter, vanillin, beat again to obtain a homogeneous mass.
Sift the flour, combine it with baking powder.
Mix the liquid composition with flour, stir with a spoon until smooth. The consistency of the dough should resemble thick sour cream.
Preheat the oven to 180 degrees.
Take a baking dish and grease the bottom with oil.
Pour the dough into the mold and place it in the oven for 25 minutes. Bake until done, then cool the crust.
Pour milk over the gelatin and let it swell.
Mix drinking yoghurt with sugar.
Heat the gelatin over low heat until it is completely dissolved, but do not bring to a boil.
Pour the gelatin mixture into drinking yogurt and mix well. Add berries to the resulting mixture and mix again.
Place the cake in a mold and pour the yogurt mixture on top.
Place the cake in the refrigerator until completely hardened, you can leave it there overnight.
Carefully remove the sides of the mold from the finished cake, then decorate it with wafer rolls and serve the dessert.

Original taste with blueberries

To create an original dessert, for the dough you need to take:

butter – 55 g;
sugar – 1⁄4 tbsp;
egg – 1 pc.;
flour – 1⁄2 tbsp;
cocoa powder - 2 tsp.

For the yogurt based layer:

yogurt - 330-360 ml;
gelatin – 2 tsp;
water – 50-60 ml;
blueberries – 100 g.

For the jelly layer:

jelly – 1 packet;
water – 0.2 l;
blueberries – 80-90 g.

Beat softened butter with sugar and egg. Stir in cocoa, baking powder and flour.
Bake in the oven for 20 minutes at 180 degrees.
Dissolve gelatin in water. Combine with yogurt, add blueberries.
Pour 1⁄2 part of the yogurt mixture onto the crust. Leave in the cold for 15-20 minutes.
Pour the rest of the yogurt into the mold. Place in the refrigerator for 60-90 minutes.
Combine boiling water with jelly from the bag. Pour several spoons over the frozen product and place around the perimeter of the berry.
After 15 minutes, pour out the rest of the jelly and leave to harden for 5-7 hours.

Cut the cake using a knife dipped in warm water.

Delicious yogurt cake “Volcano”

To create it you should prepare:

0.3 l peach yogurt;
0.2 kg sugar;
16 g gelatin;
55 g butter;
4 tsp. cocoa;
0.35 l sour cream;
0.85 kg canned peaches;
4 eggs;
1⁄2 tbsp. l. baking powder;
140 g flour.

Combine yogurt with sour cream, gelatin and 1⁄2 cup sugar.
Pour into a cone shape. Place in the refrigerator.
Beat the whites until foamy, adding sugar. Add the yolks without stopping whisking with the mixer.
Add melted butter and baking powder.
Carefully stir in the sifted flour and cocoa.
Bake the cake for 40 minutes at 180 degrees.
Cut the biscuit lengthwise into 2 layers with a knife. Place the frozen mixture from the refrigerator on the first one.
Divide the second into 12 parts.
Place the wide side down around the yoghurt filling.
Place the chopped fruit cubes on top.
Sprinkle with powdered sugar.

You can use yogurt flavored with other fruits. It is desirable that the notes of yogurt and fruit coincide.

Curd and yoghurt cake recipe

Even a novice cook will love this simple recipe.

This dessert is prepared quickly and turns out incredibly tasty.

egg - 2 pieces;
granulated sugar - 80 g;
flour - 80 gr.

natural yogurt - 0.6 kg;
red currant - 0.3 kg;
curd mass - 0.6 kg;
granulated sugar - 0.25 kg;
cream - 0.2 kg;
gelatin - 25 gr.

Break the eggs into a deep container, beat them to form a thick foam. Add 80 grams of sugar, beat again so that it can dissolve in the egg mass.
Pour the flour into the egg-sugar mixture and gently mix everything with a spatula.
Take a baking dish, its diameter should be 24 cm, cover the bottom with parchment, then pour the dough onto it, carefully level it.
Preheat the oven to 180 degrees, place the mold with the dough in it for 15 minutes, then let the finished cake cool.
Rinse the currants, leave a few berries for decoration, chop the rest and rub through a sieve. Add 50 g of granulated sugar to the mixture and stir.
Soak the gelatin in a little water.
Pour the cream into a saucepan, add to the soaked gelatin, place the container on the fire, cook until the gelatin is completely dissolved.
Mix yogurt with curd mass, add 0.2 kg of granulated sugar, beat until smooth. Pour in ⅔ of the gelatin-cream mass and stir.
Add the remaining gelatin and cream to the currants and stir.
Pour the curd-yogurt mixture onto the finished cooled sponge cake and place the dessert in the refrigerator until it hardens.
After this, place the berry mixture on top and place the dish in the refrigerator again overnight.

Yogurt sponge cake in a slow cooker

Today I want to share a recipe for making yogurt sponge cake in a slow cooker. Biscuits can be prepared with different dairy products, but the most delicious baked goods are made with yogurt. This fermented milk product gives the biscuit dough softness and tenderness, so in the future there is no need to soak the cake with sweet syrups.

You will need the most ordinary yogurt for the biscuit; you can use white yogurt to make a light-colored pastry. If you add a red product, it will color the biscuit.

In a slow cooker, the cake does not bake for long, it will take 1 hour. It is recommended to use the "Bake" option. For porosity, you can add ready-made baking powder called baking powder to the dough, or add slaked baking soda. This ingredient can be extinguished with table vinegar, lemon juice or acid. It is advisable to add this component at the end of kneading the dough so that it does not lose its properties. The multicooker container must be lubricated with oil so that the yogurt sponge cake can be easily removed.

How to make a sponge cake with yoghurt in a slow cooker

Eggs do not need to be divided into white and yolk. But they must be rubbed into foam using a mixer. To whip quickly, add a pinch of salt. Then add sugar and beat all the ingredients again.

Chop the butter into thin pieces. You can add either chilled or softened. Of course, the second option will be easier to beat.

Pour natural drinking yogurt into the basic consistency. Stir until smooth with a mixer.

Add wheat flour one by one and mix the dough well using a spoon or silicone spatula.

Now you can add baking powder and stir the dough until smooth.

Pour the base into the greased multicooker container and secure the lid.

Turn on the “Baking” mode for 1 hour. Remove the hot biscuit from the walls and cool in a cup.

Place the warm sponge cake on a plate and sprinkle with chocolate chips until it melts a little. The yoghurt sponge cake turns out simply excellent, it is soft and spongy, it is an excellent base for the cake. Bon appetit!

Description of preparation:

Yogurt sponge cake is much softer than the one we bake according to the classic recipe. He is very popular in our family. The recipe for making yogurt sponge cake is very simple, even my son has been baking it himself since he was 12 years old.