Simple cake

To be honest, the first time I tried making this cake, I forgot to melt the margarine and just used it straight from the package. It didn’t turn out right at all; the batter had some greasy lumps… I was really frustrated then, but I didn’t throw it away because, well, ingredients aren’t always easy to come by, and I can’t stand wasting food. I thought I’d give it another shot because it can’t be that complicated. In the meantime, I’ve messed up a few more times, but now, after so many attempts, I pretty much know the steps by heart and don’t even waste time with the recipe at hand. I like to make this cake on Sundays when I know my grandkids are coming over, and I want something quick that will make them stop running around for two minutes and chat with me. I also have a neighbor who always asks for the corner piece because she says it gets more powdered sugar.

It doesn’t take long — about 10 minutes to mix everything, a maximum of 5 to clean up afterward, and around half an hour in the oven. So in 45 minutes, including keeping an eye on the stove, it’s ready and cool enough not to burn your tongue. I get two medium trays from these quantities, about 12 decent-sized portions, depending on how greedy the family is. It’s nothing complicated, and you don’t need to be a kitchen expert; anyone can make it, especially if you have a bit of patience and don’t mix up the order of the ingredients.

I make this cake over and over again because as simple as it is, it’s just as versatile. You can have it with a glass of milk in the morning or a bitter coffee, and you don’t need any other dessert. And there’s more: it’s quick to make, no hassle, you don’t dirty pots and bowls unnecessarily, and you can easily adapt it if you don’t have everything listed in the “classic” recipe. Plus, you don’t have to deal with yeast, rising in a warm place, or any other fancy stuff. This cake has saved me many times when someone showed up unannounced and I had nothing sweet at home.

Let me tell you what you need, honestly, and what each ingredient does:

3 eggs — this gives structure and “binds” all the ingredients; otherwise, you’d end up with something like a flat cake.
1 and a half cups of sugar — I use a 250 ml cup, just so you know; if you prefer it less sweet, use only one cup, but not less than that, or it won’t be a cake, it will be dry bread. Sugar also creates that nice crust and helps with the fluffy texture.
1 cup of yogurt — any plain yogurt works, even full-fat or low-fat; there aren’t big differences, just make sure it’s not completely sour. Yogurt keeps the cake soft and moist for longer.
200 g of margarine — to be honest, if you have butter, it’s even better, but I’ve made it for years with margarine, and there’s no shame in that; it gives a nice buttery texture, melts beautifully, and doesn’t dry out the batter.
1 teaspoon of baking soda — this makes it rise and keeps it from being gummy; you must neutralize it with a bit of yogurt or lemon juice, or else it will taste soapy.
2 cups of flour — I measure with the 250 ml cup, not with a scale, so no one gets stressed. The flour holds the cake together; otherwise, it won’t slice well.
Orange essence — you add a small bottle (about 10 ml) for a nice aroma, but it’s not a must if you don’t have it; you can also use vanilla.
A packet of powdered sugar for dusting — just at the end, over the warm cake.

And that’s it.

1. First, I crack the eggs into a large bowl — there should be enough room to mix. I add the sugar over them and whisk until the color changes and it becomes a fluffy cream. Yes, I know, it’s tiring on the arm, but I swear it doesn’t turn out the same if you use a mixer. Plus, you’re sure you won’t spill it on the walls.
2. When the sugar is no longer gritty to the touch (meaning it’s dissolved), I pour in the yogurt and mix again, making sure it’s well incorporated.
3. Meanwhile, I slowly melt the margarine over low heat — I don’t let it boil, just enough to become liquid. If it’s too hot, I wait for it to cool a bit because otherwise, it ruins the texture of the eggs and the cake won’t rise.
4. I strain the melted margarine and add it over the eggs and yogurt. Not all at once, but slowly, stirring gently. I add the orange essence.
5. I put the baking soda in a small cup and sprinkle it with two or three tablespoons of yogurt to make it foam. Immediately, I pour it over the mixture above, so it doesn’t lose its “power.”
6. Now comes the flour. I add it gradually, not all at once, and mix with a whisk or a wooden spoon. It should come out as a cream that’s not too thick and not too thin. If it seems too thick, add another spoonful of yogurt. If it’s too thin, a bit of flour, but don’t overdo it, or it will come out dry.
7. I divide the batter into two loaf pans, greased beforehand with a bit of margarine and dusted with flour so it doesn’t stick.
8. I put the pans in the oven at a moderate heat (about 180 degrees, if you have a thermometer, but I go by how it feels when I open the oven door). It takes about 25-30 minutes, but after 25 minutes, I poke a toothpick in the middle — if it comes out clean, it’s done; if not, I leave it for another 5 minutes. Don’t let it dry out too much!
9. When it’s still hot, I take the cakes out of the pans, place them on a board, and dust them with powdered sugar. If you leave them in the pan, they steam and become sticky on the bottom; I know this from experience.

Tips, variations, and serving ideas

Useful tips:

Don’t do what I did at first and pour hot margarine over the eggs, or you’ll end up with sweet omelet, not cake. Also, don’t beat the eggs too little, or the cake won’t rise.
If you’re using a mixer, be careful not to incorporate too much air, or it will come out spongy and dry in the end.
Don’t cut the cake while it’s hot, no matter how tempting it is, because it will stick to the knife and get compacted.
Test with a toothpick; don’t rely on your eyes, as it can be misleading in a gas oven.
If you want it to look nice, cut thick slices, as they won’t crumble as easily.

Substitutions and adaptations:

Instead of margarine, you can use melted butter (200 g), and if you want a lighter option, you can even use oil, but only 150 ml, so it doesn’t become too greasy.
You can replace yogurt with kefir or buttermilk; it’s important to have something tangy to “activate” the baking soda.
Regular white flour can be swapped for gluten-free flour if you have issues, just make sure it’s a special mix for baking, or it won’t rise as nicely.
If you want something vegan, you can replace the eggs with banana puree (about 1 large banana per egg) or ground flaxseeds mixed with water, but the result won’t be as fluffy.
If you don’t want orange, use rum or vanilla essence; it will still be good.

Variations:

You can add some raisins, nuts, or finely chopped dried fruits to the batter. Sometimes I like to put a tablespoon of cocoa in half of the batter and pour it alternately to create a marble cake. If you have dark chocolate, break a bar and add the pieces directly into the batter; they melt and create nice surprises when sliced.
For kids, you can make it with a thin layer of jam on top before baking; it caramelizes nicely.
If you want to take it to a picnic or on a trip, cut it into thick slices, put them in paper bags, and it holds up well for 2 days.

Serving ideas:

It goes best with warm milk in the morning or alongside a black coffee. You can serve it with a bit of whipped cream or Greek yogurt and fresh fruit on top to look more sophisticated. It pairs well with tea, and even with mulled wine in the fall, why not? For birthdays, I sometimes serve it with a tart jam on the side, or I cut it into pieces and dip them in melted chocolate if I have picky guests.

Frequently asked questions

Can I make the cake with butter instead of margarine?
Yes, for sure! It turns out even tastier and more aromatic, but use the exact same amount (200 g). Make sure it’s butter with at least 80% fat, not spreadable. Melt it slowly so you don’t burn it.

Why doesn’t the cake rise?
Usually, it’s because the baking soda wasn’t neutralized or wasn’t “activated” enough (use yogurt or lemon juice to neutralize it). Or you might have added too much flour, making it heavy. An oven that’s too cold or too hot can also be a cause — if it’s too hot, it cooks on the outside while remaining raw inside.

Can I add fruit to the batter?
Yes, you can! But don’t add too much, and toss them in a bit of flour beforehand so they don’t sink to the bottom. Dried fruits, raisins, or even small pieces of apple work well.

What can I use instead of yogurt if I don’t have any?
You can use kefir, buttermilk, or even regular milk. If you use sweet milk, add a teaspoon of lemon juice or vinegar to have something acidic to “activate” the baking soda.

What should I do if I don’t have orange essence?
You can use grated lemon or orange peel or vanilla or rum essence. Even without it, it will still be good, but it might miss that pleasant aroma.

Can I make the recipe with whole wheat flour?
Yes, but you should reduce the amount (max 1 and a half cups), or it will come out dense. The cake won’t be as fluffy, but it will be more filling.

How much sugar should I use if I don’t want it too sweet?
At least 1 cup, so it doesn’t turn out bland. If you reduce the sugar, compensate with a bit of cinnamon or vanilla for flavor.

Nutritional values (approximate)

For a slice of cake (about 12 portions from the entire amount), you get around 230-250 kcal, with about 9-10 g of fat (less if you use oil or lighter butter), 34-35 g of carbohydrates, and 4-5 g of protein. The sugar content is around 15-18 g per portion, but you can adjust that as mentioned above. There’s not much fiber unless you use whole wheat flour or add some dried fruits. It’s fine as a weekend dessert or snack; it’s not a disaster if you have a slice with coffee. I wouldn’t recommend it for strict diets, though — it has quite a few calories from sugar and margarine/butter, but compared to other cakes with cream and syrups, it’s much more decent. If you want to make it “lighter,” reduce the sugar and make it with oil and whole wheat flour, but don’t expect it to have the same fluffy texture.

How to store and reheat

The best way to keep it is wrapped in a clean towel or in a plastic container with a lid at room temperature. It holds well for 2-3 days; after that, it starts to dry out. If you want to keep it longer, put it in the fridge, but know that it will harden a bit. To reheat, I slice it and put it on the stove or in the microwave for 10-15 seconds, just enough to take the chill off. If you have more left and no one to eat it, you can freeze the cake sliced, and when you crave it, take out a piece and let it thaw at room temperature or put it in the oven for a bit. It doesn’t spoil quickly, but don’t leave it uncovered, or it will absorb odors and dry out on the surface.

That’s how I do things with this simple cake. I’ve had my share of failures, learned from my mistakes, but now it’s among the easiest desserts I make whenever I have eggs and yogurt in the fridge.

We beat the eggs with sugar until they become a whitish foam, then we add the yogurt and mix well. Next, we add the melted margarine, orange essence, and the extinguished baking soda. We mix everything well, add the flour, and mix until homogeneous. We put the dough into two loaf pans and place the trays in the oven at medium heat for 25-30 minutes or do the toothpick test. While it is still warm, we dust it with sugar and let it cool for a few hours.

 Ingredients: 3 eggs 1.5 cups of sugar 1 cup of yogurt 200 g margarine (Rama) 1 teaspoon baking soda 1 orange essence 2 cups of flour 1 packet of powdered sugar

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