It sounds fancy, and a little intimidating.  Originally a European sponge cake, this American version uses yogurt and lemon, but retains the original technique.  And it’s the technique that creates the soft delicate cake—and it’s not difficult at all.  The secret—start out with everything at warm room temperature.  The eggs, the yogurt, the lemon–even the bowl.  (Set the eggs and cup of yogurt in a pan of lukewarm water for 5 minutes.)  Add the very simple strawberry syrup and a dusting of icing sugar for an elegant dessert.

  • 4 eggs
  • 1 ½ cup sugar
  • ½ cup oil
  • 1 cup full fat yogurt
  • 1 tsp vanilla
  • 1 lemon, zest and juice
  • 2 cups flour
  • 2 tsp baking soda
  • Confectioners sugar

Whip the eggs and sugar in a stand mixer for at least 5 minutes—until light and fluffy.  Gradually and gently add in the oil, vanilla, lemon zest and juice, and the yogurt.  Whisk flour and baking soda and gently fold into egg mixture.  Pour into a springform pan lined with buttered parchment paper.  Bake in pre-heated 350’ oven for 25-30 minutes—until toothpick in center comes out clean.  Let cool completely then dust with confectioners sugar.    Serve in a pool of strawberry syrup.


Combine 1 cup sugar and 1 cup water in saucepan over high heat and stir until sugar dissolves.  Add 2 cups cut-up strawberries.  Reduce heat and simmer and stir until strawberries are very soft and sauce has thickened—10 to 15 minutes.  Strain through sieve, pushing to release all the liquid.  Store covered in refrigerator. 

The Kitchen Hive

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