Baking with yogurt

Not baking but my current favourite pudding is milk jelly made with yoghurt with bits of fruit added. ( with chocolate sprinkles on top…)

I think a lot depends on how much you use. I make gluten free cakes and need about half a pot of small natural yoghurt to keep it moist or else the mix gets very dry.

How much yoghurt did you put in the cake?
Was it a cheesecake?
If you added too much gelatine it would turn out rubbery .
I once made a cake that was supposed to have buttermilk in it and I used yoghurt .
I cooked it at a lower temperature than suggested and it came out well .
If I'm honest unless I'm making a classic sponge I always fiddle with recipes.

Just looked it up .
Overmixing and using too strong a flour will cause a rubbery cake .

Yes I made delicious cakes with greengages, Greek yoghurt and olive oil. The recipe is somewhere on the internet and it was very good.

Astitchintime

Has anyone ever made a cake consisting of yoghurt?
I made a cake recently with yogurt and found it had quite a rubbery texture………wondered if I had done something wrong.

Years ago I made a yogurt and prune cake. The recipe was popular at thd time.
As I remember, it was very nice!

I’ve often used Greek yogurt to make quick loaves or flatbreads, I’m sure I’ve used it in a cake. I whisk it with a tin of condensed milk and a tsp of vanilla paste, or mashed raspberries, to make ice cream.

My favourite is Lancashire Farm full fat Greek yogurt, I’m not sure whether the fat-free type would work.

When the children were young many years ago,I regularly made Yoghurt cake.
No weighing out ingredients all you needed was a small yoghurt carton.

1 carton yoghurt
1 carton of vegetable oil
2 cartons sugar

3 cartons self raising flour
Vanilla essence
2 eggs

2 pound loaf tin lined
140c fan oven 1 to 1.25 hours.

I have often made cakes with yoghurt in. Also kefir.
Basically they were mainly cakes with self raising flour in or baking soda - usually "bung it" cakes with whatever I had.
Apples, apricots, dried fruit etc...
Have also used yoghurt/kefir in scones in place of sour milk.

I don't remember anything being rubbery though.

When I was an an pair in France, the lady of the house had two cake recipes she used alternately. One of them was a yoghurt cake, very simi!ar, if not identical to Maggymay's recipe above. (I still have the exact recipe somewhere but that looks about right.). It was certainly not rubbery - that is more likely caused by overworking.I

The German word for a simple sponge cake (as opposed to a cake using yeast which is what most German recipes use, or an angel cake which is the other more common kind) is Rührkuchen - stirred cake. This always reminds me that after beating the butter sugar and eggs, once the flour is added, it is just stirred in until the mixture is homogenous and then you stop.

I like scones (gluten free) made with yoghurt, but lactose free yoghurt is becoming an irregular product in our local supermarket.

I use yogurt in baking a simple cake as described by Maggymay, and have not had any problems with it.