Yoghurt Cake

A soft and delicate vanilla cake made with yoghurt and topped with a generous drizzle of glacé icing.

INGREDIENTS

Vanilla Yoghurt 175ml
Sunflower Oil 175ml
Castor Sugar 350ml
Self-Raising Flour 525ml
Eggs 3 large
Vanilla Extract 1 teaspoon
Salt pinch

Icing Sugar 2 cups
Food Colouring pinch
Boiling Water 5 tablespoons

METHOD

Place all of the ingredients into a bowl and beat for three minutes.

Pour the cake batter into two greased and floured loaf tins or cupcake cases.

LOAF: Bake at 180°C for 1 hour.
CUPCAKES: Bake at 180°C for 30 minutes.

Sift the icing sugar and food colouring into a bowl, then add the boiling water and mix well. Drizzle generously over the top while the cakes are still warm.