Aside from the fact that I always have the ingredients for this cake on hand, I often turn to this recipe because of its light and airy texture and straightforward flavor, perfect for when everyone in my family is craving “just plain cake.”
Although its name isn’t very glamorous, it can be dressed up in a hundred different ways. One of my favorites: Place a paper doily on top before dusting it with confectioners’ sugar to create a lacy decoration, and serve with sliced seasonal fresh fruit and yogurt on the side.
|2||cups unbleached all-purpose flour|
|1||tsp. baking powder|
|¼||tsp. baking soda|
|1||cup plain whole-milk yogurt or low-fat yogurt|
|⅓||cup vegetable oil|
|2||tsp. pure vanilla extract|
This content is from the book Cake Keeper Cakes by Lauren Chattman.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry