How to Prepare Yummy Sponge cake topped with greek yogurt and strawberry icing

American Food With New Recipes, fresh from mommy.

Sponge cake topped with greek yogurt and strawberry icing. When cake is in the oven, Making icing by mix greek yogurt, icing sugar and xanthan gum until smooth and no lump. Many strawberry yogurt cake recipes list a mix as the first ingredient, but I like making my cakes from scratch. My whole family loves this moist cake made with strawberry yogurt and fresh strawberries topped with just a dollop of whipped cream.

Sponge cake topped with greek yogurt and strawberry icing Arrange pieces of nectarine all over the brushed sponge cake. Cover with the second sponge cake. Decorate with the remaining yogurt cream, arrange the remaining fresh nectarine pieces and dust with icing sugar to finish. You can have Sponge cake topped with greek yogurt and strawberry icing using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Sponge cake topped with greek yogurt and strawberry icing

  1. Prepare 113 g of self raising flour.
  2. You need 113 g of caster sugar.
  3. It's 113 g of butter (room temperature).
  4. You need 2 of eggs (room temperature).
  5. Prepare 1/2 Tsp of vanilla extract.
  6. Prepare 20 cm of cake tin.
  7. It's 2 of strawberries.
  8. It's 1 Tbsp of milk.
  9. You need of Icing.
  10. Prepare 3 Tbsp of greek yogurt.
  11. Prepare 1 cup of icing sugar.
  12. You need 1/3 Tsp of Xanthan gum.

Serve with a spoon of greek yogurt. This Skinny Funfetti Cake is made with a cake mix and Greek yogurt, then topped with a light and fluffy whipped frosting! They are fluffy, moist, and perfectly light! Topped with strawberry frosting, these cupcakes would make a wonderful Valentine's treat.

Sponge cake topped with greek yogurt and strawberry icing step by step

  1. Lightly oil the cake tin. Prepare and cut strawberries.
  2. Set oven to 180c.
  3. Creaming butter and caster sugar until light and pale (around 5 minutes - Stand mixer and 10 minutes - electric whisks).
  4. Add 2 eggs (one at the time), then add vanilla extract..
  5. Fold in Self raising flour. Checking dropping consistency and put all mixture into cake tin. Then put into oven for 20-30 minutes (middle of oven).
  6. When cake is in the oven, Making icing by mix greek yogurt, icing sugar and xanthan gum until smooth and no lump. Cover with cling film then leave in the fridge for 20-30 minutes.
  7. After 20-25 minutes, take the cake out of the oven. Check with the skewer by putting it in the middle of the cake and make sure that the skewer comes out clean. no cake mixture on the skewer. Then leave it on the wire rack. When take the cake out of the tin, move the cake to a plate or cake stand where you want to put icing and decorate. Make sure that the cake is completely cool before putting the icing on top..
  8. Top the cake with icing and strawberries. Move whole cake to serving plate and serve to an individual piece..

Allow the cake to cool completely in the tin. When ready to serve transfer to a serving platter and dust the top of the cake with powdered icing sugar. Give your angel food cake a tropical flair by infusing it with some sweet shredded toasted coconut! It gives the cake a nice crunch that goes well with the softness of the cake. Then top it off with a fresh and tangy Greek yogurt frosting.