RECIPE :: maple sponge

I love sponge; however, as many experiments that I have done to get the right consistency I’ve never got it until I decided to give yoghurt a go. This is a very springy and moist cake that rather fantastically can be used to make muffins that are wonderful when dipped into the chocolate fondue. Using different flavoured yoghurts give different flavour cakes. 1111

200g / 7oz of flour,
1½ tsp of baking powder,
¾ tsp of bicarbonate of soda,
250ml of maple syrup,
250ml of plain yoghurt,
100ml of sunflower oil,
2tsp of vanilla extract,
½ tsp of salt and
2tsp of apple cider vinegar.

1) Pre heat the oven to gas mark 4 / 180C / 350F.
2) Combine the flour, baking powder and bicarbonate of soda into a large mixing bowl.
3) Combine the maple syrup, yoghurt, sunflower oil, salt, vanilla extract and vinegar until emulsified.
4) Mix the wet mixture with the flour and combine well.
5) Put the cake batter into a lined 9” cake tin and bake for 25-30 minutes or until an inserted knife comes out clean.