EGGLESS ORANGE YOGURT SPONGE CAKE...

EGGLESS ORANGE YOGURT SPONGE CAKE

adapted from :    mykitchen101en.com

Ingredients :

190  gm  plain Greek yogurt  (at room temperature)

150  gm  fine sugar

1/8  tsp  salt

3  tbsp + 1 tbsp  freshly squeezed orange juice

Grated orange zest  (of 2 oranges)

80  gm  vegetable oil

190  gm  plain flour

1/2  tsp  baking soda

1 1/4  tsp  baking powder

Directions :

1.  Preheat oven to 160'C/320'F (you may add in a tray of water to increase the humidity).

2.  Combine yogurt, 3 tablespoons of orange juice, grated orange zest, sugar and salt in a mixing bowl, whisk until sugar has dissolved.  (Reminder :  Wash the skin of oranges thoroughly before grating the zest.  Mix 1 part of distilled vinegar and 3 parts of water in a plastic basin, soak the oranges for 20 minutes.  Gently brush using a clean fishnet washer or dishwasher brush, then rinse thoroughly under running water).

3.  Add in vegetable oil, mix until combined.

4.  Combine and sieve together plain flour, baking soda and baking powder.

5.  Sieve again the flour mixture into wet ingredients in 3 batches, mix until the batter is smooth.

6.  If the batter is slightly thick, add in extra 1/2 to 1 tablespoon of orange juice until the batter reaches the pouring consistency.

7.  Pour the batter into 7"/18cm round cake pan (greased and lined with parchment paper) smooth the surface with spatula then tap the cake pan on the kitchen counter a few times to release large bubbles.

8.  Bake at 160'C/320'F for 40 minutes then increase to 180'C/355'F and bake for another 5 to 10 minutes or until done...