Yogurt Cake with Jam – Fluffy and Soft

Required Utensils:

• Mixing bowl

• Hand mixer or whisk

• Baking pan

• Parchment paper

Preparation – Make the Batter:
Preheat the oven to 175 °C (top/bottom heat). Grease the baking pan and lightly dust it with flour, or line it with parchment paper.
Beat the eggs, sugar, and vanilla sugar in a bowl with a hand mixer on high speed until light and creamy.
Briefly stir in the yogurt and cooking oil.
Mix the flour, baking powder, and salt. Add the flour mixture in two parts to the egg-yogurt mixture and fold in just until smooth. Do not overmix to keep the cake fluffy.

Add the Jam:
Pour the batter into the prepared baking pan.
Warm the jam briefly in a pot or microwave until slightly runny.
Drop small spoonfuls of jam onto the batter. Use a wooden skewer to swirl it into the batter for a marbled effect.

Bake and Serve:
Place the pan in the preheated oven and bake for about 50–60 minutes. Test with a skewer to ensure it’s fully baked.
Remove the cake from the oven and let it cool in the pan.
Dust the cooled cake with powdered sugar before serving.

This cake tastes best once completely cooled, when the jam has perfectly blended into the batter. It also stays moist and delicious for several days.