Yogurt spongecake - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Yogurt spongecake. Pastries, Room temperature
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Cooking tools:
- Cake pan
- Fine-mesh sieve
- Whisk
- Mixing bowl
- Spatula
- Saucepan
- Oven
Ingredients
- Eggs 5.0 ud
- Sugar 0.45 kg
- Bifidus yoghurt 2.5 ud
- Creamed margarine 0.188 kg
- Plain flour 0.563 kg
- Raising agent 20.0 g
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