When I was growing up, this bizcocho was one of the first recipes that we all learn to cook.
It was a very easy introduction to baking and given that the measuring cup is that of a yoghurt pot (125 gr pot).
Years later, my then flatmate Pauline would also make these when her parents visited and often added seasonal fruits to add a bit of interest…
Adventurers are encouraged, however, learn from my mistakes and check the tips.
Cooking time: 15 minutes prep + 45 minutes bake
Quantity: This mix makes a bizcocho for 6
1. Avoid self-rising flour. It does not work. Baking powder is a must. In Spain, the most common one is Royal baking powder but each country has different brands so I am sure that everyone can suggest a different one. (By the way, supermarkets would have their own brand too)
2. Use set yoghurt. If you use one that is not natural, it will give the bizcocho the flavour of the yoghurt. Up to you.
3. Caster sugar works best.
4. As each oven is different, I would advise that if in doubt, you check whether then bizcocho is cooked piercing it with a knife. (If the knife comes clean, it is cooked)
1 set yoghurt pot of 125 gr
2 yoghurt pot sizes of caster sugar
3 yoghurt pot sizes of flour
1 yoghurt pot sizes of sunflower oil
2 teaspoons of baking powder
Preheat the oven at 180 degrees c, gas mark 4.
Separate the eggs and whisk the whites until fluffy.
In a different bowl, whisk the yolks and the sugar. Add the yoghurt, the baking powder, the oil and mix until smooth.
Mix the two bowls together and begin to incorporate the flour slowly to the mix. Make sure that you avoid lumps.
Oil or butter the bottom and sides of a baking tin and pour the mix on the tin.
Place it in the middle of the oven and bake for 45 minutes, or until cooked.
Leave to cook down and take away from the mould.
There are many things that you can do to this basic recipe. You can cut in half (horizontally), fill it with cream or jam and cover with melted chocolate, for example.
Photograph by Cristina Lanz-Azcarate
Recipe by Unknown
Please feel free to use this recipe for your own personal use, not commercially. All images and recipes are property of the author/s as specified and all rights are reserved. If you wanted to share any of the information provided, send a link to the website but do not extract/copy the information without prior permission.