Ingredients :
- 175 grams fine cornmeal
- 75 grams plain flour
- 1/2 tsp salt
- 1 tsp baking powder
- 175 grams butter r margarine
- 250 grams caster sugar
- 4 eggs I used large 232g
- 125 grams low fat natural yoghurt. I used alpro simply plain
- 1 tsp vanilla extract
- 1/2 punnet strawberries sliced then quartered I used 172g
Method :
- Pre heat oven to 170°. If making large sponge cake grease & line/flour a 23cm round cake tin & put oven on 180°
- Sift together the cornmeal, flour, salt & baking powder. Give it a good mix to distribute & set aside.
- In a small jug crack the eggs. No need to whisk. Set aside.
- In medium bowl beat the caster sugar & butter/margarine until light & fluffy.
- Beat in the eggs in 4 stages then stir in the vanilla.
- Weigh the natural yoghurt & strawberries.
- Add the dry ingredients alternating with the yoghurt stirring round the edges of the bowl each time. Finish with the yoghurt.
- Fold in the strawberries.
- ¾ fill cake cases or cake tin. If making cup cakes bake for 10-12 minutes. If making large cake bake for 30-45 minutes depending on how hot your oven gets. Check with cake tester to see if cooked. If it comes out clean then remove & cool on wire rack. If not bake a little longer. No need to ice or add buttercream these are delicious as they are.
- Enjoy 💖
0 komentar:
Posting Komentar