Tuesday, January 12, 2010

Strawberry Yogurt Cake

When I saw the picture of Peach & Mango Yogurt Cake from Happy Home Baking, I have decided that I want to try this recipe for the next birthday cake. And the next birthday happened to be my MIL’s birthday. However due to her diabetic, she try to avoid to consume any mango. Thus I have changed flavour to strawberry since she likes pink color too.

I have spent a lot of times making this cake. I started to bake the cake at evening and finished assembled the cake the next day morning. I met some obstacles when making the cake that was why took up a lot of the times.

I think I have over folded the batter that caused the deflated of the sponge cake so I have no choice to re-bake the sponge cake. Luckily due to my super careful of every step and ensured do not fold too long of the batter, the sponge cake was successful during 2nd baking.
To assemble the cake, I have to wait for the sponge cake to cool down which I have to wait till about 11pm although I used the high speed fan to blow on the cake. The preparation for the filling was also very time consuming as I need to whip the cream, cook the gelatine, blend the strawberry and yogurt etc. I have also miscalculated the filling which was only sufficient for 2 layers cake and the center layer filling was very thin.
As usual, my decoration skill didnt help to make the cake look more beautiful.

Recipe from Happy Home Baking with some modification.

Ingredients: (makes one 6”cake)
For the Sponge Cake:
100g cake flour
3 eggs, room temperature
90g caster sugar
20g unsalted butter, melted
2 tablespoons fresh milk
1 teaspoon vanilla extract

For the Filling:
250g fresh strawberry
50g caster sugar
150g Strawberry flavour yoghurt
300ml non-dairy whipping cream
1 tablespoon gelatin powder
3 tablespoons (45ml) water

To make the Sponge Cake:
1. Sift cake flour, set aside. Line the sides and bottom of a 6 inches round cake tin with parchment paper, set aside. Pre-heat oven to 170degC. Position rack at the lower bottom of the oven.
2. With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like trail when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
3. Add sifted cake flour into the batter in 3 separate additions. Gently fold in the flour with a spatula each time the flour is added. Take care not to deflate the batter.
4. Add the melted butter, fold with spatula until well blended
5. Add in fresh milk, vanilla extract and fold in gently with spatula.
6. Pour the batter into the pan and bake for 30~35 mins, or until a skewer inserted in the centre comes out clean. Unmold and invert onto cooling rack, remove parchment paper and let cool completely.

To make the Filling:
7. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
8. Blend strawberry, sugar, yoghurt until the mixture becomes smooth.
9. With an electric mixer, whisk non-dairy whipping cream till stiff. Fold in the whipped cream to the strawberry mixture. Blend thoroughly.
10. Add in the gelatin solution to the mixture, mix well.

To assemble:
11. Slice the cake horizontally into 3 layers.
12. Place one layer of the sponge cake in an 7” round pan with a removable base (or use a cake ring or springform pan). Spread about 1/3 of strawberry filling on the sponge layer. Repeat with the second layer of sponge cake, followed by the filling. Place the last layer of sponge cake and spread the remaining filling on the surface evenly. Gently tap/bang the pan on the table to remove any empty air pockets in between the sponge layers and the filling. Leave the cake to chill in the fridge for at least 3 ~4 hours.
13. Remove cake from fridge, unmold and decorate as desired.
14. Keep the cake in the fridge before serving.

The cake tasted like ice cream cake, very yummy. I will definitely make the original version, probably for my mother during her birthday.


  1. Hi..Ur cakes are always sooo wonderful. I have noticed that u made this strawberry mousse n also mango peach mousse cakes. Can we also do the same with Pineapples & make a pineapple mousse with the same proportions? Please let me know.

  2. Hi Preethi

    I am sure you can change to pineapples since I adapted this cake from mango to strawberry. You may use the same portion to try it out.


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