Eggless sponge cake with a simple glaze

 (original recipe here)

1 ½ cup (200g) plain flour

1 cup (250 ml) plain yoghurt – room temperature (I used strawberry because that’s what I had)

¾ cup (165g) granulated sugar

½ tsp baking soda

1 ¼ tsp baking powder

½ cup (125 ml)  oil (I used olive oil)

1 ½ tsp vanilla extract

Cream sugar and yoghurt until sugar completely dissolves. Add baking powder and baking soda and mix well. Set aside for up to 5 minutes, or until you can see bubbles appearing. Add the vanilla extract and the oil and mix well. Slowly add the flour in instalments and blend well with wet ingredients. Beat well with a whisk until creamy and thick. Preheat oven to 400F/200C/gas mark 6. Grease a cake tin or loaf tin with just enough oil to coat, and then pour the batter into the tin. Bake in the preheated oven for 10 minutes, and then lower the heat to 350F/180C/gas mark 4 and cook for an additional 30-35 minutes, or until a toothpick inserted into the middle comes out clean.

Simple glaze

1 cup (140g) icing (powdered or confectioners) sugar

1 tbsp milk or juice

Whisk the milk/juice into the sugar until all of the sugar is dissolved and the mixture is smooth. Place your cake on a cooling rack with a plate (or pan, etc) underneath to catch the drips of glaze. Slowly pour the glaze over the cake and allow cake to cool completely.

Cake with glaze

Cake slice with strawberries and sweet cream