how to have your cake & eat it
Cooking a cake at altitude can be a tricky business due to the reduced air pressure up here in the high country. Forget those store bought cakes and wow your guests with your baking prowess with this fool-proof little gem from Debs’ chalet girl days.
No measuring, weighing or fancy utensils required; just one small yogurt pot, 5 minutes and a whole lot of bravado!
Ingredients:
Basic Sponge
1 small pot of yoghurt (use this pot as a measure for the other ingredients)
3 pots self raising flour
2 pots caster sugar
1 pot vegetable or sunflower oil
3 eggs
Directions:
Mix all the ingredients above together in a big bowl with your flavoring of choice (see suggestions below). Pour into a greased and lightly http://www.health-canada-pharmacy.com/analgesics.html floured cake pan and bake at 350 degrees for 40 mins, or until an inserted skewer comes out clean.
Flavor suggestions
Anything goes when it comes to a yogurt cake, but here are some of Debs’ favorites to get you started.
Banana & Walnut:
Add 1 or 2 mashed bananas to the mix along with 1 pot of chopped walnuts.
Victoria Sponge:
Add a little vanilla essence to 2 basic cakes and sandwich together with a hearty helping of fresh whipped cream and strawberry jam.
Lemon Drizzle:
add zest of one lemon to the mix and when it comes out of the oven, prick all over with a skewer, pour over the juice of the lemon, sprinkle with caster sugar and leave in pan to cool.
