This is a simple cake, it's easy and quick to make and the result never disappoints. It's certainly my favourite type of cake.
Sandwich Vanilla Yogurt Cake
1 cup natural yogurt
1 cup vegetable oil
2 cups caster sugar
3 eggs, separated
2 cups plain flour + 1 teaspoon baking powder
1 tablespoon vanilla extract
Damson jam (or any other jam you like)
Separate the egg yolks from the whites and whisk the whites to soft peaks. Set aside.
Grease and line 3 sandwich cake tins with baking paper.
Preheat the oven to 180ºC.
Beat the sugar with the egg yolks, yogurt and vanilla extract. Add the oil little by little until well combined. Fold in the flour and baking powder and then the egg whites.
Divide the cake mixture among the 3 tins and bake for 20-25 minutes until golden brown and cooked through.
Cool the cakes on a wire rack for a few minutes before peeling off the baking paper.
When the cakes have cooled completely spread an even layer of jam on the 1st sponge cake, place the 2nd cake on top and spread with jam before topping with the 3rd cake layer.
Make some lemon icing by mixing a few tablespoons of icing sugar with lemon juice, when you have the right consistency spread the icing on top of the cake.