Karlos Arguiñano yogurt cake, easy and fluffy 2022
Straightforward and fluffy yoghurt cake with the recipe by Karlos Arguiñano, a homemade cake in the style of grandma prepared in the traditional way
The sponge cake, also known as sponge cake or cake, is one of the most traditional sweets in our cuisine. The dough is prepared with essential ingredients that we all have at home: flour, eggs, oil (or other fats), yoghurt and sugar. You can also add other elements such as nuts or chocolate or flavour it with vanilla, coconut, lemon zest.
On this occasion, Karlos Arguiñano explains how to make 1-2-3 yoghurt cake, one of the most popular recipes characterized by the fact that it is not necessary to measure or weigh the ingredients. The yoghurt cup is used as a measure to prepare the cake batter.
Follow this recipe step by step and get a very fluffy homemade yoghurt cake. Too easy!
INDEX OF CONTENTS
- Ingredients (4 people):
- Elaboration of the yoghurt sponge cake recipe by Karlos Arguiñano:
- How to make sugar free yoghurt cake
- Ingredients to make sugar free yoghurt cake
- Tricks to get a perfect yoghurt cake
- How to make the cake rise and fluffy
- How to make sponge cake without yeast
- Add other ingredients to the cake
- With what to accompany the yoghurt cake
- More cake recipes
Preparation time: 15 minutes | Total time: 55 minutes
Ingredients (4 people):
- Three eggs
- One lemon yoghurt
- olive oil (1 measure from the yoghurt container)
- sugar (2 steps of yoghurt)
- flour (3 steps of yoghurt)
- One sachet of yeast (16 gr of baking powder)
- One lemon
- One tablespoon icing sugar
- flour and butter to spread the mould
Elaboration of the yoghurt sponge cake recipe by Karlos Arguiñano:
To prepare the cake batter, crack the eggs and place them in a large bowl with the sugar (2 measures of the yoghurt cup). Beat everything well with a manual whisk(if you don’t have a whisk, you can use a wooden spoon).
Next, add the yoghurt and oil to the bowl. Beat everything again.
Wash and clean the lemon well and with a grater, grate the peel on top (without reaching the white part of the skin).
Sift the flour over the dough (pass it through a strainer) and add the chemical yeast (or baking powder). Mix everything well until you have a homogeneous mass without lumps.
Grease a baking pan with a bit of butter and dust it with flour, removing the excess flour. Pour the cake batter into the mould and bake (with the oven preheated) at 180ºC for 40 minutes.
When it’s done, turn off the oven, remove the cake and let it cool down. Then, run a knife around the edges of the mould to remove it quickly and unmold it.
If you want, you can decorate it by sprinkling icing sugar on the yoghurt cake.
How to make sugar free yoghurt cake
To prepare a sugar-free yoghurt cake, substitute wholemeal flour for flour, Stevia for sugar, and sugar-free plain yoghurt for yoghurt. This light version is also suitable for people with diabetes.
Ingredients to make sugar free yoghurt cake
- Three eggs
- Three measures of wholemeal flour yoghurt (210gr)
- One natural yoghurt without sugar
- lemon zest
- One sachet of baking powder (16gr)
- Two tablespoons olive oil
- Sweetener (6-7 sachets of Stevia)
- Just butter for the bread
The steps to follow for the preparation are the same as preparing a traditional yoghurt cake, like the one in the previous recipe.
Tricks to get a perfect yoghurt cake
- Take the ingredients out of the fridge a little before preparing the recipe. The butter and eggs must be at room temperature for the cake to rise in the oven and be fluffy.
- The stove must be already hot when you put the cake in, so we recommend preheating it to 180ºC for 10 minutes.
- While the cake is baking, don’t open the oven door. It could cause a lot of heat to be lost all of a sudden, and the cake may not rise properly or, once removed from the oven, fall.
- It is essential that you only appreciate the outer part of the lemon (the yellow part) because if you get to the white part, it will give it an unpleasant bitterness.
- If you don’t have icing sugar, you can make it yourself at home. Put granulated sugar in the coffee grinder or crusher, turn it on and grind until it becomes a powder.
How to make the cake rise and fluffy
For the cake to rise well and be fluffy, we advise you to beat the dough with a manual rod or rod mixer so that air enters the dough. Avoid the propeller mixer.
In addition, it is essential to sift the flour, that is, pass it through a sieve so that it is looser.
Finally, respect the temperature and baking time and remember not to open the oven door during cooking.
How to make sponge cake without yeast
Chemical yeast, also called baking powder, is used to prepare sponge cake. It is an impeller that helps the cake rise. It should not be confused with baker’s yeast, used for doughs that need to rest to rising (bread, rolls).
However, it is also possible to make yoghurt cake without yeast. In this case, the egg whites should be whipped until stiff and gradually incorporate the rest of the ingredients with gentle enveloping movements. You can see how it’s done in this chocolate sponge cake recipe.
Another option is to replace the chemical yeast with baking soda, adding a tablespoon for every 500 grams of flour.
Add other ingredients to the cake.
In this recipe, we have seen how to make a basic yoghurt cake, but you can make many different versions simply by adding other ingredients of your choice to the dough, such as chopped nuts (walnuts, almonds, hazelnuts), dried fruits (raisins, blueberries, chopped dried apricots), cocoa powder, dark or white chocolate, grated coconut.
If the ingredients have a little more weight, you can coat them lightly in flour or chop them to prevent them from going to the bottom.
You can also add some sliced almonds on the surface of the dough or once the cake is done and has cooled, cover it with a layer of chocolate.
With what to accompany the yoghurt cake
The yoghurt cake is ideal for breakfast or a snack, and it can be served with tea or coffee.
The sponge cake can also be used as a base for other desserts and cakes, such as the famous Tarte San Marcos; prepare a chocolate cake filled with strawberries or this spongy orange and chocolate cake.
More cake recipes
Don’t miss this coconut sponge cake or the fluffy orange sponge cake if you like sponge cakes.
In addition, we recommend you take a look at the25 recipes and tricks to make the homemade cake that we have selected. You will have some fantastic homemade biscuits in the style of grandma.
Frequently Asked Questions: Karlos Arguiñano yogurt cake
What does yogurt do in a cake?
Here’s just a brief list: Its creaminess helps keep baked goods moist. Its tanginess imparts a crave-worthy, old-fashioned flavor. Its acidity helps activate baking soda, which can make baked goods fluffy and light.
What does yogurt replace in a cake?
“Yogurt will also make baked goods more filling thanks to the high protein content,” says Aguirre. You can use Greek, plain, fat-free or low-fat yogurt whenever your favorite baking recipe calls for oil, shortening, butter, milk or even sour cream.
Is Greek yogurt good in cakes?
Greek yogurt may be primarily a wholesome breakfast staple, but it’s also an incredible tool when it comes to baking. It can be used, just like other dairy products, to make moist and tender cakes, biscuits, breads, and more.
Can I freeze yogurt?
Fresh yoghurt freezes remarkably well for up to two months. Note that upon thawing, the texture may change slightly and appear to be more liquid or grainy than it originally was. As with many products, freezing an unopened and sealed container of yoghurt is best, but you can freeze yoghurt even if opened.
Can I put yogurt in a cake mix?
Adding mayonnaise, sour cream, yogurt, or melted ice cream to boxed cake mix can make the finished product moist and rich. Swapping out ingredients, like oil for butter or milk for water, will take a boxed cake to the next level. Things like coffee, soda, and spices will help to amplify the flavors in a boxed cake.
Can you replace milk with yogurt in baking?
Milk: If you’re short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference. If your recipe calls for one cup of milk, use three-quarter cup of milk and one-quarter cup of Greek yogurt instead.
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