Recipe by katew
Adapted from a 2007 edition of Super Food Ideas - can make individual small cakes but I usually just make one larger cake as I am always short on time.
Top Review by Lalaloula
Kate, this cake is fabulous!!!!
It is so soft, moist and the flavour is incredible! Very vanillay and perfect for variations, like e.g. chocolate chips. YUM!
I didnt experience any dryness or odd flavour at all.
I made half the recipe, which I baked in two small ramekings giving me the perfect little cakes. They were such a hit, even my mum ate a big slice of cake. lol
I made one substitution due to what I had on hand: I used a lovely cherry yogurt in place of the greek and it worked out very nicely adding a touch of fruit to the taste. Mmmm!
THANK YOU SO MUCH for sharing this awesome recipe with us! I think it will be my go to recipe for bday cakes for friends from now on. So easy to make and so yummy!
Made and reviewed for Make My Recipe Edn #11 July 2010.
- 150 g butter
- 3⁄4 cup sugar
- 1 teaspoon vanilla essence
- 2 eggs
- 1 1⁄2 cups self raising flour, sifted
- 1⁄2 cup custard powder, sifted
- 1 cup plain Greek yogurt
Directions See How It's Made
- .Pre heat oven 180°C.
- Grease standard cake tin.
- Beat butter, sugar and vanilla together with electric mixer.
- When pale and creamy add eggs and beat well.
- Fold in flour and custard powder alternately with yoghurt.
- Stir till smooth.
- Pour into tin, bake 25 - 35 minutes till golden.
- Allow to cool in pan.