Sponge cake topped with greek yogurt and strawberry icing. This beautiful strawberry cake is a great summer dessert especially when strawberries are in season. It is very light and the flavours combination is just. This yogurt sponge cake is made with natural greek yogurt and sunflower or olive oil instead of butter for dense cake. A very basic recipe, you can also add your favorite flavors t. Yogurt cakes are easy to make and have an elegant texture that makes them a wonderful dessert to serve on any occasion.

To assemble the cake, brush both sponge cakes with leftover nectarine juice on one side. Place one sponge cake on a cake stand or serving plate. Decorate with the remaining yogurt cream, arrange the remaining fresh nectarine pieces and dust with icing sugar to finish. You can cook Sponge cake topped with greek yogurt and strawberry icing using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Sponge cake topped with greek yogurt and strawberry icing

You need 113 g of self raising flour.
You need 113 g of caster sugar.
It's 113 g of butter (room temperature).
You need 2 of eggs (room temperature).
Prepare 1/2 Tsp of vanilla extract.
It's 20 cm of cake tin.
It's 2 of strawberries.
You need 1 Tbsp of milk.
Prepare of Icing.
You need 3 Tbsp of greek yogurt.
You need 1 cup of icing sugar.
It's 1/3 Tsp of Xanthan gum.

Serve with a spoon of greek. Frost the cake with this, then use the additional yogurt to spoon + swirl I love your addition of coconut and using Greek yoghurt for icing! All the best for your exams and things. I'm sure you'll get through fine!

Sponge cake topped with greek yogurt and strawberry icing instructions

Lightly oil the cake tin. Prepare and cut strawberries.
Set oven to 180c.
Creaming butter and caster sugar until light and pale (around 5 minutes - Stand mixer and 10 minutes - electric whisks).
Add 2 eggs (one at the time), then add vanilla extract..
Fold in Self raising flour. Checking dropping consistency and put all mixture into cake tin. Then put into oven for 20-30 minutes (middle of oven).
When cake is in the oven, Making icing by mix greek yogurt, icing sugar and xanthan gum until smooth and no lump. Cover with cling film then leave in the fridge for 20-30 minutes.
After 20-25 minutes, take the cake out of the oven. Check with the skewer by putting it in the middle of the cake and make sure that the skewer comes out clean. no cake mixture on the skewer. Then leave it on the wire rack. When take the cake out of the tin, move the cake to a plate or cake stand where you want to put icing and decorate. Make sure that the cake is completely cool before putting the icing on top..
Top the cake with icing and strawberries. Move whole cake to serving plate and serve to an individual piece..

I am so glad I have this cake to help me through my Monday. I ended-up picking up hours Saturday This rich, colorful tart features a white chocolate and matcha ganache topped with an additional layer of Hot milk sponge cake. The recipe is very simple and the end result is truly delicious and moist..cake, blueberry yogurt cake, or a strawberry yogurt cake just by replacing the lime for orange or lemon Gradually beat the eggs one at a time, then fold in the Greek yogurt and lemon juice, then the flour. If the cake looks like it is browning too much, loosely cover the top of the cake with aluminium foil to When ready to serve transfer to a serving platter and dust the cake with powdered icing sugar. This moist and tender Fresh Strawberry Yogurt Cake will make your day.