Caramel Yoghurt Sponge Cake
Ingredients
- ●3/4 cup sugar (for the caramel)
- ●1 cup caster sugar
- ●3/4 cup oil
- ●1.5 cups yoghurt
- ●2 1/4 cups AP flour
- ●1 tsp vanilla extract
- ●1.5 tsp baking powder
- ●0.5 tsp baking soda
Instructions
Make the caramel by heating 3/4 cup sugar in a heavy-bottomed pan over medium heat, swirling occasionally, until it melts into a deep amber caramel.
Pour the caramel into the base of a greased cake tin and allow it to set.
In a large mixing bowl, whisk together the caster sugar, oil, and yoghurt until smooth and well combined.
Add the vanilla extract and mix through.
Sift in the AP flour, baking powder, and baking soda, then fold gently until a smooth batter forms with no dry streaks.
Pour the batter over the set caramel in the cake tin.
Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin for 10 minutes, then invert onto a serving plate so the caramel layer is on top.