1-2-3 Basic cake :: 1-2-3 Bizcocho básico

This is one of my master recipes. It always works well and never disappoints the diners. The best: IT'S MADLY SIMPLE. The key is having one yogurt and you can almost make it.


  • 3 eggs
  • 1 baking powder bag (16 gr)
  • 125 gr yogurt
    (Now, you will use the empty yogurt container as a meter)
  • 3 measures of yogurt container of flour
  • 2 measures of yogurt container of sugar
  • 1 measure of yogurt container of olive oil (or sunflower oil but I can tell you olive oil is better)
  • 1 lemon zest

Not easy but THE EASYEST. Let's start. 
First, choose a large bowl to work comfortably. Put the 3 eggs in it and beat them. Then add the baking powder and stir everything all together (it is very important adding the ingredients and then stirring them for 1-2 minutes).
Get the yogurt and empty it in the bowl. Stir it.
Pick up the empty yogurt container and fill it with flour until it is full. Empty it in the bowl. Do the same 2 times more up to you have added 3 measures. Try to stir it but you will feel that it's quite hard so from now on just add the ingredients left up to you are done.
So, take once again the empty yogurt container and fill it with sugar. Empty the sugar in the bowl. Do the same 1 more time.
Now the olive oil: take the empty yogurt container and fill it with olive oil until it's full. Poor it in the bowl and now start stirring and mixing the ingredients.It will take you a little bit because in the beginning it is quite compact, but be patience and after a while it will smooth.
Wash the lemon and grate some peel with a grater up to the white part and stir everything once again.
At this time, switch on the oven at 150oC up and down.
Choose a tin to bake it. I like crystal ones because I can see at any moment how the baking goes. Mine is 23 cm and rectangular.
The only problem when baking it's that the cake might get stuck to the walls of the tin. To avoid it spread butter through the entire tin and, after that, spread also some flour. 
Now you are ready to poor the mixture in the tin and put it in the oven for 1 hour approximately. As I always say: it depends on the oven power. 
To know if it’s done choose a chopstick and puncture the cake. If when you pull the chopstick it is wet then you have to leave it for some more time.
After an hour, take the cake out from the oven and leave it in a mat until you can touch the tin without burning your hands. Then, take out the cake before is cold. Note: do not let it cold, otherwise, the cake will be stuck to the tin and you can even break it. If you feel you can't take it down, put some hot water in the sink, carefully sink the tin and leave it for a few minutes. Then try to take the cake off again.
And voilá! it's toooooo long to explain it (because I want to give you all the details) but it's terribly simple. The best? this cake is the base for any other cakes so you can fill it with some jam, chocolate anything!

You don't need to be a masterchef to make it spanish kitchenetters!


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