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Strawberry Greek Yogurt Pound Cake

Breakfast36 minutes9 people190 calories
1/52/53/54/55/5 (46 votes)
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By Ascen Jimenez

Yogurt cake

We know how easy it is to prepare biscuits with our kitchen robot. It's not lazy because we hardly stain utensils and we can whip egg whites and prepare mixtures effortlessly. Today we propose a sponge cake made with strawberry Greek yogurt. This ingredient is important because it gives it flavor. In other words, if instead of putting strawberry yogurt you use mango yogurt, your cake will also be very tasty but it will taste different.

Being a sweetened yogurt let's reduce the amount of sugar. With 90 grams we will have enough.

I have not decorated the surface but you can put a crust like this one with almonds before baking it. To prepare it I would use the juice of orange. Since we have used the skin we are going to take advantage of it.

Strawberry Greek Yogurt Pound Cake

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A sponge cake with the taste of yogurt.

Strawberry Greek Yogurt Pound Cake
  • Ascen Jimenez
  • Kitchen: cuisine
  • Recipe type: breakfast
  • Calories: 190
  • Rations: 9
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 4 eggs
  • 210g strawberry Greek yogurt
  • 90 g of sugar
  • 80 g of sunflower oil
  • 240 g flour
  • 1 sachet of yeast (16 grams)
  • The grated skin of an orange

Preparation

  1. We preheat the oven to 200º.

  2. We separate the yolks from the whites. We fit the butterfly in the blades and put the egg whites in the glass. We program 4 minutes, speed 4. Reserve the whites already assembled in a large bowl.

  3. We leave the butterfly in the glass (it is not necessary to wash it). We put the yolks, the sugar and the orange zest in the glass. We program 15 seconds, speed 4.

  4. We remove the butterfly. Add the yogurt and oil. We program 10 seconds, speed 4.

  5. Now add the flour and yeast and program 8 seconds, speed 5.

  6. We put half of the whipped egg whites in the glass and mix vigorously with the spatula, so that everything is well integrated. Now we put the mixture from the glass in the bowl where we have the rest of the whipped egg whites and integrate everything delicately, with enveloping movements.

  7. We put our mixture in a mold of about 22 centimeters in diameter previously prepared with a little oil and flour or with this mixture: Non-stick for molds.

  8. We lower the oven to 180º and bake at that temperature for approximately 30 minutes or until we see that it is well cooked inside. We can check it with a skewer stick. If we puncture the cake and the stick comes out clean, it is ready. If it comes out stained we will have to leave it in the oven, at that same temperature, for a few more minutes. 

More information - Tangerine sponge cake with almond crust, Non-stick for molds


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