Yoghurt Sponge Cake


Vanilla Yoghurt Sponge Cake
140g Plain Greek Yoghurt
5 Egg Yolks (from eggs that weigh 60-62g each with shell)
20g Vegetable Oil
80g All Purpose Flour
10g Rice Flour
1/4 tsp. Salt
Vanilla Powder
5 Egg Whites (from eggs that weigh 60-62g each with shell)
80g - 100g Sugar

Pan Size: 18cm

Baking Mode: Top and bottom heating elements without fan.
Baking Method: Water bath method.
Baking Temperature: 120°C
Baking Time: 120°C for 20 minutes, then 150°C for 15 minutes, and back to 120°C for 30 minutes.

Baking time may vary depending on the accuracy and type of your oven.

Preparation Instructions


"I recommend you to watch the video tutorial for more clear instructions!"