If you often give up on baking a cake before you even start, this is the recipe for you. We call it Torta 7 Vasetti, or the seven jar cake, thanks to the very simple way we measure the ingredients.
It all starts from a 125 ml jar of yogurt used as a measure for the next ingredients. So, you won’t even need a scale or any other tools to weigh or measure the ingredients out – easy peasy!
The result? A simple, soft, and light cake with no butter – just seed oil. Here’s how to make it.
The Seven Jar Cake (Torta 7 Vasetti)
Ingredients:
1 jar white yogurt (125 ml)
2 jars flour type “00”
2 jars sugar
1 jar potato starch
1 jar seed oil
1 sachet baking powder
3 eggs
Method:
Pour a jar of white yogurt into a bowl. Using the same jar, measure two portions of sugar and add them to the yogurt. Whip with an electric mixer. Divide the yolks from the egg whites and pour the yolks into the yogurt and sugar mixture. Then proceed with the seed oil, using a whisk to stir it in.
Sift the flour and add it a little at a time to the dough. Separately, whip the egg whites until stiff peaks form and incorporate them into the batter, using delicate movements from top to bottom. Pour the batter into a previously buttered cake tin.
Pre-heat the oven to 355°F (180°C) and bake the seven jar cake for about 40 minutes. To make sure the dough is baked evenly, pierce the middle with a toothpick.