Monday, September 22, 2008
Pandan Yogurt Cakes
I was inspired by Peony to make yogurt cake. Using yogurt and oil instead of butter to make cake do sounds healthier. Also I can use the leftover yogurt to make baked donuts so it is a win win situation.
It actually turned out pretty good. The sweetness was just nice for me and the texture was soft and moist.
I slice it open to let you see the texture of this cake.
Recipe adapted from Epicurious. Yield 10 large papercups (a dozen for the normal one) as shown above. Of course you can play with different flavor of your choice.
1 1/2 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup plain yogurt
1 cup sugar
3 large eggs, beaten
1/2 tsp. Pandan extract
1/2 cup canola oil
1. Preheat oven to 350'F. Place papercups in the muffin pan.
2. In a bowl, sift flour and baking powder. Add in salt & sugar. Stir to mix.
3. Add in beaten eggs, yogurt, Pandan extract and oil. Stir until incorporated.
4. Lastly, scoop the batter into each papercups until 3/4 full.
5. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Check out my other yogurt cake recipes:
-Dark Chocolate Yogurt Cake
-Green Tea Yogurt Cake