This easy whisked sponge is made with yoghurt and oil which gives it a light texture and good lemony tang.
2 cups (280g / 9½ oz) standard flour 3 tsp baking powder 2 large (size 7) free-range eggs, at room temperature 1 cup (200g / 7 oz) caster (superfine granulated) sugar Finely grated zest 1 lemon 2 Tbsp lemon juice 1 tsp vanilla extract 1 cup plain unsweetened yoghurt ½ cup (125ml) light oil Icing (confectioner’s) sugar for dusting over Greek yoghurt for serving
1 Line a 23cm (9”) deep cake tin on the bottom and sides with baking (parchment) paper. Sift flour and baking powder together twice onto a piece of paper.
2 Using a hand-held electric beater, whisk eggs for 30 seconds on low speed, then whisk in sugar a spoonful at a time. Increase speed and continue whisking until mixture is thick, pale and creamy and will form ribbons when the beaters are lifted up (the mixture will fall off the beater in a thick trail). Add lemon zest and juice and vanilla extract and beat for 1 minute more. Sift over flour and baking powder and fold in with a large spoon. Mix in yoghurt, then finally oil.
3 Pour batter into prepared tin. Bake for about 40 minutes in an oven preheated to 180°C (350°F; do not use fanbake), or until lightly golden on the top and pulling away slightly from the sides of the tin. Cool for 10 minutes in the tin then turn out onto a cake rack lined with a piece of baking (parchment) paper to cool. Dust with icing sugar before serving. Cut into wedges or squares and serve with yoghurt.
This is easier to make than a cake made by creaming butter and sugar together, though you do need beaters to whip the sugar and eggs (If you have a cake mixer, by all means use it). It’ll keep moist for a day or two providing you keep it wrapped and airtight. For tips on cake tins and lining tins go to these Links
For a treat, serve with Khoshaf