Very often we want to prepare something very quick for breakfast or just something sweet for dessert.
Here’s a cake for which you just mix well all the ingredients, bake it and hop – you’re ready! You have a cake for millions! Tasty and fluffy!
Have a nice and delicious day!
INGREDIENTS:
DIRECTIONS:
Pour the eggs and sugar into a large beating bowl.
In another bowl mix the yoghurt and the baking soda. Wait for 1 minute to rise and pour it into the bowl with the eggs. Add the vanilla sachets as well. Stir with a wire whisk.
Add the oil. Stir.
Separately sift the flour together with the baking powder and add in portions to the egg mixture, stirring with a whisk. You should get a thick cake mixture.
Choose a baking pan, but not too wide to avoid getting a very thin cake. Grease it with oil and sprinkle with flour. Shake off the excess flour. Now pour 2/3 of the cake mix into the pan.
In the rest of the mixture add the cocoa powder and stir vigorously.
Pour the cocoa mixture evenly over the white mixture in the pan, trying to spread it everywhere. Carefully mix with a spatula or spoon gently the two mixtures to get beautiful patterns after baking. You can optionally sprinkle with crushed nuts or raisins pre-soaked in water.
Bake the cake in a preheated 180 degree oven for about 30 minutes, periodically checking it with a wooden stick or a toothpick. If you notice that the surface is already baked and the inside is still sticky, cover the cake with aluminum foil to prevent the top cover from burning. Remove from the oven and let it cool for about half an hour before cutting it. Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Pour the eggs and sugar into a large beating bowl.
In another bowl mix the yoghurt and the baking soda. Wait for 1 minute to rise and pour it into the bowl with the eggs. Add the vanilla sachets as well. Stir with a wire whisk.
Add the oil. Stir.
Separately sift the flour together with the baking powder and add in portions to the egg mixture, stirring with a whisk. You should get a thick cake mixture.
Choose a baking pan, but not too wide to avoid getting a very thin cake. Grease it with oil and sprinkle with flour. Shake off the excess flour. Now pour 2/3 of the cake mix into the pan.
In the rest of the mixture add the cocoa powder and stir vigorously.
Pour the cocoa mixture evenly over the white mixture in the pan, trying to spread it everywhere. Carefully mix with a spatula or spoon gently the two mixtures to get beautiful patterns after baking. You can optionally sprinkle with crushed nuts or raisins pre-soaked in water.
Bake the cake in a preheated 180 degree oven for about 30 minutes, periodically checking it with a wooden stick or a toothpick. If you notice that the surface is already baked and the inside is still sticky, cover the cake with aluminum foil to prevent the top cover from burning. Remove from the oven and let it cool for about half an hour before cutting it. Bon appetit!
