Pandan Yogurt Cake

I was browsing thru some of my favourite food blogs and come across Little Corner of Mine's pandan yogurt cakes. It caught my attention and I decided to go ahead and bake it. She had done it in cup cakes form but I used a springform pan to bake the cake. That's the only big difference we have. Thanks for sharing this easy and tasty recipe LCoM. :-) The steps are so easy and I whipped up the whole thing in less than half an hour. The cake was fantastic. Moist and soft with a little crust on the top. My DH loves it quite a lot. :-)

Does it look like the earth?
That's why I called it "Pandan Yogurt 'earth' Cake".

1 1/2 cup Plain flour
2 tsp. baking powder
1/4 tsp. salt
1 cup plain yogurt
1 cup sugar
3 large eggs, beaten
1/2 tsp. Pandan extract
1/2 cup sunflower oil

1. Preheat oven to 180*C. Grease lightly the sides of the pan and line bottom of cake tin with baking paper of easy removal.
2. In a bowl, sift flour and baking powder. Add in salt & sugar. Stir to mix.
3. Add in beaten eggs, yogurt, Pandan extract and oil. Stir until incorporated.
4. Lastly, scoop the batter into each papercups until 3/4 full.
5. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

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