One small tub of plain yogurt (Greek yogurt, 170g);
2 medium eggs;
2 tablespoons of cooking oil （or 20-30g melted butter）
2 apples.
Instructions：
Mix the ingredients above, except for the apples, and stir into a batter (if you prefer it sweet, add 20-100g of sugar);
Slice the apples;
Line the cake pan with baking paper, spread 1/3 of the batter on the bottom, then add a layer of apple slices, followed by another layer of batter, and repeat twice (It won’t be too thick, just enough to cover the apples);
Preheat the oven to 190°C and bake for 35-40 minutes (my old oven was set to 180°C, but with my new oven that has two layers, I need to set it to 190°C when using only the top layer).
Healthy Victoria Sponge Cake:
Taking out the apples, the above recipe can be used to make Victoria Sponge Cake. Of course, if you double the amount of ingredients, the cake will be thicker, and it will look more impressive.
Two tips:
*When baking a cake, the top often cracks. This is a method I learned online to avoid it: buy a strip, wet it, and wrap it around the outside of the cake pan. This helps slow down the heating of the outer layer, allowing the cake to bake more evenly. I bought one on Amazon, and it's called ‘cake bake strips’.
**This type of cake also has the problem of shrinking after being taken out, which is similar to the issue of steamed buns collapsing. An effective method I learned is to not turn off the oven right after baking; instead, open the oven door and wait for one or two minutes before taking the cake out. This addresses the pressure difference between the inside and outside of the oven, much like how you shouldn’t immediately lift the lid after steaming buns.
One small tub of plain yogurt (Greek yogurt, 170g);
2 medium eggs;
2 tablespoons of cooking oil （or 20-30g melted butter）
2 apples.
Instructions：
Mix the ingredients above, except for the apples, and stir into a batter (if you prefer it sweet, add 20-100g of sugar);
Slice the apples;
Line the cake pan with baking paper, spread 1/3 of the batter on the bottom, then add a layer of apple slices, followed by another layer of batter, and repeat twice (It won’t be too thick, just enough to cover the apples);
Preheat the oven to 190°C and bake for 35-40 minutes (my old oven was set to 180°C, but with my new oven that has two layers, I need to set it to 190°C when using only the top layer).
Healthy Victoria Sponge Cake:
Taking out the apples, the above recipe can be used to make Victoria Sponge Cake. Of course, if you double the amount of ingredients, the cake will be thicker, and it will look more impressive.
Two tips:
*When baking a cake, the top often cracks. This is a method I learned online to avoid it: buy a strip, wet it, and wrap it around the outside of the cake pan. This helps slow down the heating of the outer layer, allowing the cake to bake more evenly. I bought one on Amazon, and it's called ‘cake bake strips’.
**This type of cake also has the problem of shrinking after being taken out, which is similar to the issue of steamed buns collapsing. An effective method I learned is to not turn off the oven right after baking; instead, open the oven door and wait for one or two minutes before taking the cake out. This addresses the pressure difference between the inside and outside of the oven, much like how you shouldn’t immediately lift the lid after steaming buns.
