Munchy Monday #48: Yogurt sponge cake

This is the first 'foreign' cake I learnt to make after I was married and moved to Catalonia. The ingredients are very basic, the recipe simple and the results are guaranteed. It is also done in a jiffy, so if you have nothing for breakfast tomorrow, pop one of these in the oven whilst making supper and you have yet another problem solved. I serve this for breakfast on a Sunday morning with a fresh fruit salad or an orange juice each and squares of chocolate. Everybody eats breakfast on a Sunday morning!

Instructions:
1 plain or lemon yogurt. Empty yogurt into a mixing bowl and wash container.

Then measure and add to the yogurt, 1 container of white sugar, 1/2 container of sunflower oil and 2 eggs. Mix with a hand blender. Add 3 containers of plain flour and 1 sachet of baking powder (approx. 15 g).

Blend until smooth and pour batter into a 30 cm x 15 cm cake mold (or equivalent). Bake in a medium oven for 20 - 25 minutes. When golden in colour and cooked right through, remove from oven and lightly sprinkle with white sugar. Hide cake and leave to cool.

A variation of the original recipe - apple yogurt cake

Because this recipe is so basic it allows for many variations. Here are a few suggestions which have been tried and tested over the years:

# Just add slices of apple to the top of the cake
# Use a coconut yogurt and add a container of desiccated coconut to the recipe, before adding the flour
# Sprinkle pine nuts over the top
# Pour most of batter into cake mold, add a level tablespoon full of sifted cocoa powder to remaining batter, stir well then pour over original batter to give a marbling effect

Enjoy!