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Yogurt Cake with Raspberry Sauce


Yogurt Cake with Raspberry Sauce

This week, I Heart Cooking Clubs (IHCC) is celebrating the wonderful egg! We get to make any Jacques Pépin dish featuring or including the versatile egg as an ingredient. Sounds good!


 I love eggs. EGGS! And I love cake. CAKE! Oh, and yogurt. So, I make Jacques Pépin's Yogurt Cake. :)


Recipe adapted from Jacques Pépin's book, Simple and Healthy Cooking.

Ingredients: 
(Serves 6) 

For the cake:
1/2 cup demerara sugar
3 tablespoons olive oil
1 teaspoon vanilla extract
1/4 cup fresh milk
1/4 cup plain yogurt
1 cup sifted cake flour
1/2 teaspoon baking powder
2 egg whites

For the raspberry sauce:
1 cup frozen raspberries, thawed
1/4 cup demerara sugar
1 tablespoon water



How to:

1. Preheat oven to 175°C. Lightly coat an 8" round cake pan with olive oil and set aside. (I used an angel cake pan.)

2. Place sugar, oil, and vanilla extract in a mixing bowl. Combine with a whisk until well blended. Add milk and yogurt, mix well. Then, add the flour and baking powder and mix gently until they are incorporated.

3. Place the egg whites in a mixing bowl. Beat with an electric mixer at medium to high speed until the whites form stiff peaks when the beaters are lifted. Fold them into the batter.

4. Pour the batter into the prepared pan. Bake for 30 to 35 minutes.

5. Cool the cake in the pan until it is lukewarm, then invert it onto a cooling rack to cool it completely.

6. For the raspberry sauce: Cook the thawed raspberries and demerara sugar in a sauce pan over medium low heat, smashing occasionally. Cook for about 6-8 minutes then remove from the heat. Set aside to cool.

7. To serve, slice and top each slice of cake with generous spoonfuls of raspberries and sauce.


Ready to slice!

Look that those gorgeous raspberries!

Time to feast!

I love the texture of this cake. It's not dense, but it's not spongy either. It's somewhere in between. Yogurt adds moistness but the addition of meringue into the batter gives this cake a really nice, almost-light/airy texture that I like. The tart and sweet raspberries sauce gives each bite an extra zing! Love it!

I'd say, this is a perfect dessert to celebrate an early Mother's Day. :)
 


I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, L'Oeuf Incroyable! (The Incredible Egg!)


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This post is also linked to the event, Little Thumbs Up (May 2015 Event: Yogurt) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Cheryl (Baking Taitai).

18 comments

  1. Like your almost-light/airy texture cake served with generous amount of raspberry sauce ^-^!
    Blessed Mother's Day to you !

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    Replies
    1. Thanks Karen! Blessed Mother's Day to you too!

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  2. Lovely cake with gorgeous raspberries! A blessed Mother's Day to you Joyce!

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  3. A perfect use for eggs! I love that luscious raspberry sauce too. Yum! ;-)

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  4. Oh Joyce...this looks like a wonderfully light and airy cake! The texture just looks so perfect. Not to mention that raspberries are a real favorite of mine:) Gorgeous!

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    Replies
    1. Thanks Kim! I love raspberries so much! The frozen ones are cheaper than the imported fresh ones here in Malaysia. Hehe.

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  5. What a great use for eggs and a great pick re Jacques Pepin recipe!
    I am glad to be part of this week's challenge too!

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  6. Oh yes, gorgeous raspberries and an even more gorgeous cake! Your cake looks really light and soft! This is one yummy dessert!

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  7. You are the only one who made a cake. I have yet to use yogurt in a cake. Good idea!

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  8. CAKE!! You can never go wrong with cake. Especially with that topping.

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  9. Joyce, I love your rendition of eggs galore with your beautiful yoghurt cake :) To top it off, your raspberry sauce gives it a very nice colour. Definitely perfect for mother's day!! Happy Mother's Day :)

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