can anyone help please?question about yoghurt in cakes

lucylou

Hi, I need your help please.
I made a cake yesterday and substitued the butter with greek plain yoghurt.The cake is ok but the taste is quite rubbery.can anyone tell me where i am going wrong please?the other ngredients i used were sugar, flour, pinch of salt and eggs.
thanks for your help

thriftlady_2

Yogurt cakes can be a bit dense and rubbery. To ensure a lighter texture you need to help the mixture rise. Yogurt is an acidic ingredient and will therefore need some extra alkali in the form of bicarbonate of soda. The acid and alkali will react when wet and warm (ie in the oven) and produce the gas carbon dioxide which will make the cake rise.

So my suggestion is to add a tsp of bicarb and see how it turns out. If it is still rubbery try it with another half tsp.

Alternatively you could make a citrus syrup to pour over the cake (stab it all over with a skewer) and you might find that the rubberyness is disguised somewhat.

rosalie-lavender

I have a brownie recipe that uses yogurt and it also has 1 1/2 tablespoons of cooking oil in it. Maybe you could try using a small amount of oil and the yogurt and seeing if that helps.