Ingredients:
1 lemon yogurt of 120 gr
1 glass of sunflower oil yogurt
2 glasses of sugar yogurt
3 cups of pastry flour yogurt
3 eggs at room temperature
15 grof impeller (Royal yeast type)
Preparation:
1. We are preheating the oven to 200ºC, heat up and down.
2. Prepare the yogurt cake dough in a large bowl or bowl, and for that, we start by adding the yogurt, the sunflower oil yogurt cups, the sugar yogurt cups and the three eggs. With the help of electric whisks, or with manual whisks if there is no other, we beat until the sugar is completely dissolved, which will be the ideal time to ensure that the eggs are perfectly beaten with the rest of the liquid ingredients.
3. Now is the time to add the dry ingredients for the yogurt sponge cake batter: pastry flour and Royal yeast (or chemical booster). We do not add it as it is, but we sift it with the help of a strainer or a sieve.
4. We beat again until we have a perfectly homogeneous mixture, all well integrated and without lumps.
5. Pour the mixture into a cake mold previously smeared with oil and a thin layer of flour, so that it reaches a maximum of 3/4 parts of its height.
6. We put the cake mold in the oven, central part, and lower the temperature to 180ºC. We schedule 45 minutes. After that time, we open the oven door and wait until it is cold to avoid a strong thermal contrast. We will wait for it to cool completely before eating it
