Soft and Light Yogurt Plumcake: one of the most searched summer recipes and perfect for the whole family’s breakfast. This cake is wholesome, easy, and butter-free: it is made with yogurt, sugar, eggs, flour, and seed oil. It has a soft texture that melts in your mouth and stays soft for days.
It is prepared in a few minutes, even with the Bimby or electric whisks, and is one of those simple desserts that is often remade because everyone likes it. Below you will find both methods, step by step.
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 314.35 (Kcal)
- Carbohydrates 44.20 (g) of which sugars 21.28 (g)
- Proteins 5.11 (g)
- Fat 14.40 (g) of which saturated 3.05 (g)of which unsaturated 10.57 (g)
- Fibers 0.55 (g)
- Sodium 27.13 (mg)
Indicative values for a portion of 87 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 for the Soft and Light Yogurt Plumcake
- 1.5 cups all-purpose flour
- 0.4 cups potato starch
- 0.75 cups sugar
- 2 eggs (medium)
- 0.5 cups peanut oil
- 1 cup vanilla yogurt (plain)
- 1 packet baking powder
- 1 tsp vanilla extract
- as needed powdered sugar
Tools
- Food Processor
- Bowl
- Plumcake Mold
Preparing the Soft and Light Yogurt Plumcake
Place the eggs, sugar, seed oil, yogurt, and vanilla extract in the Bimby bowl. Process for 1 minute at speed 5.
Add the flour, potato starch, and baking powder. Process again for 1 minute at speed 5 until obtaining a smooth and homogeneous batter.
Pour the batter into the plumcake mold, previously buttered and floured.
Bake in a preheated static oven at 356°F for about 40 minutes, checking doneness with a toothpick.
Once ready, let it cool completely in the mold, then gently remove.
Dust with powdered sugar and serve my soft and light yogurt plumcake: delicious, fragrant, and very soft.Procedure with Electric Whisks
In a bowl, whisk the eggs, sugar, and vanilla extract with electric whisks until a light and frothy mixture is obtained.
While continuing to whisk, gradually add the seed oil, then add the yogurt, mixing continuously.
Lower the speed and gradually blend in the sifted flour, starch, and baking powder. Work until obtaining a smooth and lump-free batter.
Pour the batter into the plumcake mold, buttered and floured, and bake in a preheated static oven at 356°F for about 40 minutes.
The soft and light yogurt plumcake is ready. Let it cool completely in the mold, then gently remove.
A dusting of powdered sugar, and it’s ready to serve: soft, light, and delicious to the last slice!
Suggestions and Substitutions
You can use any flavor of yogurt, plain, lemon, or fruit.
You can substitute the starch with the same weight of cornstarch or flour.
For a gluten-free soft and light yogurt plumcake, replace the flour with a gluten-free flour blend, and if you have lactose issues, you can use plant-based or lactose-free yogurt.
Store the plumcake under a cake dome for 4/5 days or you can slice it and freeze it.
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