The seven-container cake is one of the classic desserts from our grandmothers. Very easy and quick, the seven-container cake is famous not only for its deliciousness and softness but also because the simple yogurt container becomes the measuring unit for our ingredients, meaning we won’t need a scale. It’s perfect for both breakfast and a snack. We can also enhance it with other ingredients, such as chocolate chips, nuts, cocoa, etc..
I would like to make a note about the amount of sugar. The classic grandma’s recipe calls for two containers; in my opinion, that’s too much. I only add 150 grams, which is a little more than one container, and I believe it’s the right sweetness for this cake. However, choose what the perfect dose is for your taste.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 1 Hour
- Cooking time: 20 Minutes
- Portions: 10/12 servings
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 container Fruit yogurt (4.41 oz)
- 3 Whole eggs (medium)
- 2 containers Sugar
- 2 containers All-purpose flour
- 1 container Cornstarch or potato starch
- 1 container Vegetable oil
- 1 packet Baking powder
- 1 pinch Fine salt
- to taste Lemon zest
- to taste Liqueur
Preparation
By container, we mean the 125 grams one.
In a bowl, put the whole eggs and sugar. Whisk them until you obtain a fluffy and dense mixture.
Add the yogurt (lactose-free is also fine) and mix it with the whisked eggs.
Add the vegetable oil and mix until fully incorporated. Work just enough to absorb the ingredients.
Add, one by one, the containers of sifted flour mixed with baking powder and the container of cornstarch, also sifted. As soon as one ingredient is absorbed, add the next one.
Finally, add the salt, liqueur, and grated lemon peel. Mix just enough to combine them.
Pour the creamy mixture into a baking pan lined with parchment paper and bake our seven-container cake in a preheated oven at 340°F for about 20/15 minutes; to check the cooking, pierce the cake with a wooden stick which should come out dry. Turn off immediately and take the seven-container cake out of the oven to prevent the residual heat from drying it too much. Dust it with plenty of powdered sugar once it has cooled down.
