Gateau au yaourt (Yogurt Cake)
Category: Dessert
Prep time : 15 min
Cook time : 45 min
Total time : 1 hr
Makes: 8 Servings
Scale recipe by: ×
1 pot of yoghurt (125g)
2 pots of sugar
2 eggs
1/2 pot of neutral vegetable oil
3 pots of flour
1/2 pack of baking powder (5g)
Vanilla extract
Empty the yoghurt in the mixing bowl, wash and dry the pot to measure the rest of the ingredients.
Add in this order and stir in between each:
sugar
eggs
vegetable oil
vanilla extract
flour, baking powder and salt
Mix until just combined. Be careful not to overmix, as this can result in a dense cake
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in a preheated oven at 180C (350F) for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Add in this order and stir in between each:
sugar
eggs
vegetable oil
vanilla extract
flour, baking powder and salt
Mix until just combined. Be careful not to overmix, as this can result in a dense cake
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in a preheated oven at 180C (350F) for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Last week, French schoolchildren joyfully (ok not all) returned to their classrooms, marking the beginning of a new academic year. As they settled into their routine, one tradition remained unchanged - the delightful yoghurt cake (Gâteau au yaourt) they often prepare to celebrate birthdays at preschool. The teacher gathers all the birthdays for the month and designates a day at the end of the month for the birthday children to bake the cake together, which is then enjoyed with the entire class in the afternoon.
Unlike many French recipes that rely on precise measurements by weight, this cake recipe stands out as one of the few based on volumes : the one of the yoghurt pot. It allows young bakers to easily remember the ingredients and proportions, making it an ideal choice for classroom celebrations. Also instead of using butter like a lot of French desserts, this cake calls for oil as its primary fat component which doesn't require a scale.
For the U.S. audience, this 125 g of yogurt is approximately a half "metric cup", so it might work to use that estimate:
2 eggs
1/2 cup yogurt
1 cup sugar
1/4 cup veg. oil
1 1/2 cup flour
1 tsp baking powder
Vanilla: no quantity is given here, so perhaps 1-2 tsp for a typical cake?
Unlike many French recipes that rely on precise measurements by weight, this cake recipe stands out as one of the few based on volumes : the one of the yoghurt pot. It allows young bakers to easily remember the ingredients and proportions, making it an ideal choice for classroom celebrations. Also instead of using butter like a lot of French desserts, this cake calls for oil as its primary fat component which doesn't require a scale.
For the U.S. audience, this 125 g of yogurt is approximately a half "metric cup", so it might work to use that estimate:
2 eggs
1/2 cup yogurt
1 cup sugar
1/4 cup veg. oil
1 1/2 cup flour
1 tsp baking powder
Vanilla: no quantity is given here, so perhaps 1-2 tsp for a typical cake?
Yammer Benjamin Le Guenic
Submitted by Jessica on 2023-09-13