The image displays a delightful Bizcocho de Yogur (Yogurt Sponge Cake), a classic Spanish or Latin American cake known for its moist, tender, and light texture, often attributed to the yogurt in the batter. A slice has been neatly removed, showcasing the cake’s uniform, pale yellow crumb and fluffy consistency. The top of the cake is dusted generously with powdered sugar, creating a beautiful white contrast against the golden-brown crust. Four fresh, vibrant red raspberries are artfully placed on top, adding a pop of color and a hint of fruity freshness, though they are likely a garnish rather than an integral part of the traditional recipe. The cake appears to have been baked in a round pan, possibly a springform or a regular cake pan, yielding a perfectly circular shape. The overall impression is one of a simple yet elegant homemade cake, perfect for a breakfast treat, an afternoon snack, or a light dessert. The visible texture of the cake, with its airy pockets, emphasizes its sponge-like quality, promising a melt-in-your-mouth experience. The minimal ingredients listed in the image, “3 cucharadas de azúcar,” “1 cucharadita de polvo de hornear,” and “3 cucharadas de maicena”, indicate that this is a simplified or partial list for a base recipe, with yogurt, flour, and possibly oil or butter being implied essential components of a full recipe.
The “Bizcocho de Yogur,” or Yogurt Sponge Cake, is a beloved and incredibly popular cake, particularly in Spain and various Latin American countries. Its enduring popularity stems from its wonderfully moist, tender, and incredibly light crumb, a quality largely attributed to the inclusion of plain yogurt in the batter. Yogurt not only contributes moisture but also adds a subtle tanginess that brightens the cake’s flavor and reacts with leavening agents to create a finer, more delicate texture. This cake is known for being remarkably easy to make, often relying on the yogurt container itself for measuring other ingredients (known as the “yogurt pot cake” method), simplifying the process significantly for home bakers.
The primary ingredients for a Bizcocho de Yogur typically include:
- Plain Yogurt: The star ingredient, usually a standard 125g (or 4-5 ounce) container, which then becomes the measuring cup for other ingredients. It provides moisture, tenderness, and a slight tang.
- Eggs: Provide structure and richness to the cake.
- Granulated Sugar: Sweetens the cake. The amount often corresponds to a multiple of the yogurt pot’s volume. The image explicitly lists “3 cucharadas de azúcar” (3 tablespoons of sugar), although this is likely a partial list, as a full cake would typically require more.
- All-Purpose Flour: Forms the bulk of the cake’s structure. Often, two to three times the volume of the yogurt pot.
- Vegetable Oil (or melted butter): Adds moisture and helps tenderize the crumb. Usually one yogurt pot’s worth.
- Leavening Agents: Baking powder is crucial for the cake’s rise and light, airy texture. The image lists “1 cucharadita de polvo de hornear” (1 teaspoon of baking powder).
- Cornstarch (Maicena): The inclusion of cornstarch, listed as “3 cucharadas de maicena” (3 tablespoons of cornstarch) in the image, is a common technique used to achieve an even lighter and more tender crumb in sponge cakes. It reduces gluten development, resulting in a softer cake.
- Flavorings: Vanilla extract is a common addition, enhancing the overall sweetness and aroma. Lemon zest is also frequently used to complement the yogurt’s tang and add a fresh citrus note.
The preparation typically involves combining the wet ingredients (yogurt, eggs, oil, vanilla), then gradually incorporating the dry ingredients (flour, sugar, baking powder, cornstarch, salt). The batter is then poured into a prepared cake pan (often a round springform or a bundt pan) and baked until golden brown and cooked through.
The cake, as shown in the image, is often finished simply with a dusting of powdered sugar (also known as confectioners’ sugar). This minimalist decoration highlights the cake’s beautiful golden crust and soft texture. Fresh berries, such as the raspberries shown, are a popular optional garnish, adding a touch of color and fresh fruit flavor that complements the cake’s lightness.
The Bizcocho de Yogur is celebrated for its versatility; it can be enjoyed plain, with a cup of coffee or tea, or as a base for more elaborate desserts with fruit, glazes, or creams. Its unfussy nature and delightful texture make it a perennial favorite in many households.
Ingredients:
For the Cake:
- 1 container (about 4.4-5.3 ounces or 125-150g) plain whole milk yogurt (empty yogurt container will be used for measuring)
- 3 large eggs
- 1 container (yogurt container) granulated sugar
- ½ container (yogurt container) vegetable oil or melted unsalted butter
- 2 containers (yogurt container) all-purpose flour
- 3 tablespoons cornstarch (maicena)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, but highly recommended)
For Garnish (Optional):
- Powdered sugar, for dusting
- Fresh raspberries or other berries
Instructions:
Part 1: Prepare the Cake Batter
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan (or a 10-cup bundt pan). You can also line the bottom with parchment paper for easier removal.
- Combine Wet Ingredients: In a large mixing bowl, empty the yogurt container. Use this empty container to measure the other ingredients. Add the eggs, then the granulated sugar (measured using the yogurt container), vegetable oil (or melted butter), vanilla extract, and lemon zest (if using).
- Whisk Wet Ingredients: Whisk these wet ingredients vigorously until well combined and slightly frothy.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour (measured using the yogurt container), cornstarch, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer or by hand with a whisk or spatula until just combined. Be careful not to overmix, as this can lead to a tough cake. A few small lumps are acceptable.
- Pour into Pan: Pour the cake batter into the prepared cake pan and spread evenly.
Part 2: Bake the Cake
- Bake: Place the cake in the preheated oven and bake for 30-40 minutes for a round cake, or 45-55 minutes for a bundt cake. Baking time will vary depending on your oven and pan size.
- Check for Doneness: The cake is done when a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
- Cool: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes.
- Invert and Cool Completely: After 10-15 minutes, carefully invert the cake onto the wire rack to cool completely. Allowing it to cool fully prevents it from sticking to the plate when you move it.
Part 3: Garnish and Serve
- Dust with Powdered Sugar: Once the cake is completely cool, dust the top generously with powdered sugar using a sieve or fine-mesh strainer.
- Add Berries (Optional): Arrange fresh raspberries or other berries on top of the cake for decoration, as shown in the image.
- Slice and Serve: Slice the Bizcocho de Yogur and serve it plain, with coffee or tea, or alongside fresh fruit.
Tips for a Perfect Bizcocho de Yogur:
- Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature. This helps them incorporate more easily into the batter, resulting in a smoother, more uniform texture.
- Don’t Overmix: Overmixing develops gluten in the flour, which can lead to a tough cake. Mix until just combined.
- The Yogurt Container Method: If using the traditional method, rinse the yogurt container after emptying it and dry it thoroughly before using it as your measuring cup for sugar, flour, and oil. This is a common and convenient way to make this cake.
- Quality Yogurt: Use good quality plain, full-fat yogurt for the best flavor and moisture. Greek yogurt can be used but might result in a slightly denser cake.
- Bundt Pan Option: If using a bundt pan, ensure it is thoroughly greased and floured (or use a baking spray with flour) to prevent sticking, as the intricate designs can make removal tricky.
- Serving Suggestions: This cake is versatile. It’s delicious on its own, but also pairs wonderfully with fresh fruit, a dollop of whipped cream, or a light fruit compote.
Enjoy your delicious and easy-to-make Bizcocho de Yogur!