Yogurt Sponge Cake

Image from: http://chocolatemoosey.blogspot.com

Can be used as base cake for various occasion. 
(Taken from the book Birthday Cake, Parragon Books, Ltd) 

Ingredients
6 oz butter
12 oz plain flour, plus extra for dusting
1 tsp baking powder
1 tsp bicarbonate of soda
3/4 tsp salt
9 and 1/2oz granulated sugar
3 large eggs
2 tsp vanilla extract
1/2 tsp almond extract 
8 fl oz natural yogurt


*Note: I find that if using self-raised flour, then you need not add soda bicarbonate or baking powder.

Method 

Preheat the oven to (180C/ 350F), bring the refrigerated ingredients to room temperature. Grease a 10 inch pan with butter, then add flour, tap the extra flour out, or you may choose to use parchment paper to line your baking cake tin.

Sift flour, baking powder, bicarbonate of soda and salt into bowl. In another bowl, using an electric mixer, set at slow first, then gradually set speed higher, beat the butter and sugar together until fluffy and light. Beat in one egg at a time, ensuring that each is completely incorporated into the mixture before adding the next. Add the vanilla extract and almond extract.

Add a third of the flour mixture to the butter mixture, and half of the yogurt and beat. Continue to add the flour and the remaining yogurt, finishing with the final portion of flour. Scrape the sides of the mixing bowl once or twice with a rubber spatula to incorporate all mixture.

Pour the mixture into the tin and smooth it out evenly. Tap the underside of the tin repeatedly to release any air trapped in the mixture. Place the tin in the oven and bake for 35 minutes, or until a skewer comes out clean when inserted in the cake.

Remove the cake from the oven and leave to cool for at least 15 minutes on a cooling rack. Gently invert the cake onto a second rack, remove the baking paper and leave to cool completely before icing.