Directions:
- Preheat oven to 180 deg C. Grease well and line bottom of 8” ring tin
- Sift the dry ingredients together. Keep aside
- Mix the yogurt + cream in a small bowl. Keep aside
- Beat the butter + sugar well until light and fluffy.
- Beat in the eggs 1 by 1, scraping the sides down after each addition.
- Beat in the vanilla essence
- On low speed, beat in the dry ingredients alternatively with yogurt and cream mix…in 3 goes.
- If you like, you can add chocolate chips and/or chopped walnuts.
- Put the batter into the tin and level out. Sprinkle with coloured/chocolate sprinkles if desired.
- Bake for approximately 60 mins, or till the tester comes out clean.
- Cool in tin on rack for 10 mins
- Turn it out on rack, handling gently while warm, as it’s quite delicate while warm.
- This cake is delicious and moist when fresh out of the oven!!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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