Cake without a scale: 7 containers plumcake with plain yogurt, the recipe for the yogurt plum-cake without having to weigh the ingredients is all made using the container that holds the yogurt. That’s right, flour, sugar, and oil are measured quickly to prepare the recipe for this soft breakfast or snack cake.
If you have already used my table to know how to measure ingredients without a scale, this time you won’t even need to consult it. It’s all even simpler and quicker, and in no time your plumcake will be ready for the oven.
A simple, soft, and wholesome dessert ideal for the whole family’s breakfast, it can be made with plain yogurt or fruit yogurt. The important thing for the successful outcome of the plumcake is to follow the 7 containers’ quantities exactly as indicated in the recipe. With the same batter, you can also choose to make a cake by using a round springform pan instead of the classic plumcake mold.
Let’s see together how to make the 7 containers yogurt plumcake in just a few easy steps, a true delight!
TRY ALSO:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 418.76 (Kcal)
- Carbohydrates 59.28 (g) of which sugars 36.57 (g)
- Proteins 7.18 (g)
- Fat 18.20 (g) of which saturated 3.09 (g)of which unsaturated 14.03 (g)
- Fibers 0.71 (g)
- Sodium 43.77 (mg)
Indicative values for a portion of 123 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 containers all-purpose flour
- 2 containers granulated sugar
- 1 container plain natural yogurt (or fruit flavored, 125 g.)
- 1 container corn or sunflower seed oil
- 4 eggs
- 1 packet baking powder
- 1 packet vanillin
- to taste powdered sugar
Tools
- Plumcake mold
- Bowl
Recipe
Note: to weigh the flour, sugar, and oil, use the container that holds the yogurt, so first transfer the yogurt to a glass, then wash and dry the container very well.
After this operation, proceed to make the plumcake: in a bowl, crack 4 whole eggs.With a whisk, beat the eggs with 2 containers of sugar until you get a smooth cream.
Add the set-aside yogurt and mix well.
Add 3 containers of flour, a packet of baking powder, the vanillin, and 1 container of seed oil.
Mix all the ingredients until you get a homogeneous mixture, then pour the batter into a plumcake mold greased and floured, and bake the cake in a preheated static oven at 350°F for 40 minutes. Let it cool, remove it from the mold, and serve by sprinkling with powdered sugar.
Making the 7 containers plumcake is really simple. You can make it anytime, no need to pull out a scale or anything, because the amount of ingredients to weigh is all done with the yogurt container. Really ingenious, so in no time, the batter will be ready, and you can immediately bake the cake.
Storage and Tips
Storage: the 7 containers plumcake with yogurt keeps for 4-5 days at room temperature wrapped in food-grade plastic wrap to maintain its softness.
Tips: you can make this recipe with fruit-flavored yogurt of your choice.
With the same batter, you can make a cake using a round springform pan.
Tips: you can make this recipe with fruit-flavored yogurt of your choice.
With the same batter, you can make a cake using a round springform pan.
