Yoghurt cake

Instructions:

1. Preheat the oven to 180ºC.
2. In a large bowl, beat the eggs with the sugar until frothy.
3. Add the yoghurt and sunflower oil and continue whisking.
4. Sieve the flour with the baking powder and gradually add it to the egg mixture, whisking until smooth.
5. Add the lemon zest, if desired.
6. Pour the batter into a greased and floured baking tin.
7. Bake for 30-35 minutes, or until a toothpick inserted in the centre comes out clean.
8. Leave to cool in the mould for a few minutes before unmoulding.

In Thermomix:

• Beat the 3 eggs 6′ at 40º. Add 2 measures of sugar and beat again 5′, add the yoghurt and 1 measure of oil. When it is homogeneous (what a word!) add 4 measures of flour together with the yeast. This way it will rise a lot and come out very fluffy.

Advice:

• Yoghurt of any flavour can be used, but plain yoghurt will give the best result.
• If pastry flour is not available, sifted plain wheat flour can be used.
• For a fluffier cake, you can separate the egg whites from the egg yolks and beat the egg whites until stiff before adding them to the batter.
• The cake can be decorated with icing sugar, whipped cream, fresh fruit or chocolate.

Variants:

• Other ingredients can be added to the cake batter, such as nuts, chocolate or spices.
• A two-coloured sponge cake can be made using two different doughs.
• A marbled sponge cake can be made by mixing two different coloured doughs.