Yoghurt cake

    58 minutes

    A light sponge cake is layered with a sweet and lemony yogurt and ricotta filling.

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    Serves: 16 

    • 4 eggs
    • 120g (½ cup) caster sugar
    • 1 teaspoon grated lemon zest
    • 125g (1 cup) plain flour
    • 1 teaspoon baking powder
    • 500g (2 cups) natural yoghurt
    • 250g (1 cup) low-fat ricotta
    • Juice and grated rind of 1 lemon
    • 150g (2/3 cup) sugar
    • 3 teaspoons (14g) powdered gelatine
    • 250 ml (1 cup) stiffly whipped cream

    Preparation:30min  ›  Cook:28min  ›  Ready in:58min 

    1. Moisten base of tin and cover with baking paper. Preheat oven.
    2. Beat the eggs with sugar and lemon rind until a light, almost white, creamy mixture forms. Use a hand whisk or electric beaters.
    3. Sift flour and baking powder over egg mixture and fold in carefully to retain the air that has been beaten into it. Pour mixture into tin so that it is four-fifths full at the most. Level the surface.
    4. Remove cake from oven. After 5 minutes, separate it from the side of the tin with a knife. Turn out onto a work surface covered with baking paper, put a weight on the cake and leave cake to cool.
    5. Remove the base of the tin from the cooled cake and peel off the baking paper. The cake will be soft and elastic because of the condensed water and the sugar in the mixture.
    6. Using a large knife, cut through sponge base horizontally 1–3 times, depending on the recipe. Fill according to the recipe. If the filling will need support while it sets, use a cake ring.


    Use a 26cm springform tin. The mixing of the ingredients is crucial to the finished texture of the sponge. Using electric beaters, beat at medium speed for 1 minute and then high speed for 1–2 minutes until light and fluffy. The mixture should be very pale, almost white. * Spread mixture into the tin and smooth the top. Bang the tin on a work surface a few times to remove any air bubbles. For tortes, spread mixture a little higher at the sides. * Do not open the oven door during the first half of the baking time. * If making a torte (as shown here), it is recommended that you make the sponge cake a day ahead. Slice and fill the next day. * To make the filling, mix yogurt, ricotta, lemon juice and zest and sugar. Dissolve gelatine in a little warm water. Stir into the yogurt mixture. Finally, fold in the cream and use to fill the cake.

    Cooking Times

    Flat cakes and cookies Oven temperature 200°C; middle rack; cooking time 10–15 minutes * High cakes Oven temperature 200°C; middle rack; cooking time 18–35 minutes

    Try this, too…

    For a Vienna Sponge, fold 2 tbsp cooled, melted butter into the sponge mixture after adding the flour and baking powder. * For a Munich Sponge, fold 60 ml (1/4 cup) stiffly whipped cream into the sponge mixture. * For a Golden Sponge, substitute 8 egg yolks and 3–4 tbsp water for the 4 eggs. * For a Silver Sponge, substitute 8 egg whites for 4 eggs.

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