Yogurt sponge cake is a classic recipe for making with kids on a rainy afternoon indoors and is also popular with many families at breakfast.
It’s quick, cheap and easy to make and is a hit with young and old alike! Most of us have all the ingredients in the kitchen cupboard and it also freezes well. Once you’ve got the hang of it, you can make it with your eyes shut. What’s not to like?
Well, you’ll love it even more if you give it a bit of a twist by swapping some of its typical ingredients for some exciting alternatives. So, try using a plant-based drink instead of milk and grease the cake tin with extra-virgin olive oil instead of butter for a great new flavour. Swap some of the regular flour in the recipe for chickpea flour and use dates or xylitol instead of sugar. A much healthier option and an explosion of flavours!
