Spruced-up vanilla cake

• Vegetarian

• Refrigerated

  • 6 Eggs, free range

• Baking & Spices

  • 1/2 tsp Bicarbonate of soda
  • 300 g Caster sugar
  • 1 tbsp Icing sugar
  • 350 g Plain flour
  • 4 tsp Vanilla extract

• Dairy

  • 225 g Butter, soft
  • 250 ml Yoghurt, low-fat natural

Found on bbc.co.uk

Description

Ingredients

• 225g/8oz soft butter, plus extra for greasing
• 300g/10½oz caster sugar
• 6 free-range eggs
• 350g/10½oz plain flour
• ½ tsp bicarbonate of soda
• 250ml/9oz low-fat natural yoghurt
• 4 tsp vanilla extract
• 1-2 tbsp icing sugar, to taste

Directions

• Preheat the oven to 180C/350F/Gas 4. Place a baking tray into the oven to heat. Grease a 2.5 litre/4 pint 8fl oz bundt tin (fir tree-shaped, if possible) very liberally with butter.
• In a mixing bowl, sift the flour and bicarbonate of soda together.
• Mix the butter and sugar together in another large bowl with a wooden spoon (or electric mixer) until light and fluffy.
• Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Carefully fold in the remaining flour using a large metal spoon, then fold in the yoghurt and vanilla extract until well combined.
• Pour the mixture into the prepared tin and spread until level. Place the tin on the preheated baking sheet in the oven and cook for 45-60 minutes, until well risen and golden-brown. After 45 minutes, push a metal skewer into the centre of the cake. If it comes out clean, the cake is cooked.
• Remove the cake from the oven and place onto a wire rack, without removing it from the tin. Leave to cool for 15 minutes.
• Gently pull away the edges of the cake from the tin with your fingers, then carefully turn out the cake onto the wire rack. Leave to cool completely.
• Once cool, sieve the icing sugar over the cake. Serve in slices.