Yogurt Sponge Cake, with flaws.

Seems like it's time to buck up my decorating skills. I'm not sure why my whipping cream were not stiff enough. The only reason was just to say that I did not whip it enough? But I've whipped it so long it just wouldn't come to it's stiff peaks. I'm not sure why. So I just decorated it anyway. With or without the cream, the sponge cake tasted really good.

I came across this recipe on Sonia's blog where she had strongly recommended people to try. I thought it was quite interesting so I gave it a go. Another reason was it contains very little oil, yet the texture of this cake was moistened by the yogurt. Isn't it great to substitute oil with yogurt? I really love this recipe. The cake did shrink a little bit after baking but it didn't deflate or collapse. It stayed right where it was suppose to be at. This recipe is definitely a keeper. Sonia was really right about this cake.

Yogurt Sponge Cake Recipe

4 egg whites
60g caster sugar
1/4 tsp cream of tartar

4 egg yolks
10g of sugar
120ml yogurt of any flavour
70g cake flour
10g corn flour
40g canola oil

For the cream:
250g non-dairy whipping cream
some blueberry jam and raspberry jam

Method:
Preheat oven to 160C. Lightly grease or line a round 8inch pan with parchment paper.
Beat egg yolks with sugar until the colour lightens and turns slightly pale. Fold in the sifted dry ingredients slowly. If it gets too dry, it's time to add in the yogurt and canola oil. Mix until well blended. Beat the egg whites to it's soft peaks. Add in caster sugar and cream of tartar and continue to beat for a minute to stabilize the air bubbles at low speed. Fold 1/3 of the egg white batter into the egg yolk batter. Gently fold in the rest of the egg whites without deflating the batter. Once it's all blended well, quickly pour it into a prepared pan. Give it a few taps on the table to release air bubbles and bake it for 40mins or until a skewer comes out clean.

As for the cream, I whipped the non-dairy whipping cream. Using a serrated knife I halved the cake horizontally. I took 1/4 of the whipping cream and fold in with some blueberry jam and spread it in between the cake. The rest of the cream was to cover the sides and the top of the cake. The top of the cake was filled with lovely red raspberry jam.

Credits to Sonia for the great recipe!