Fancy French "Gâteau au Yaourt" No-Measure Cakes + Creamy Orangey Flips
Fancy French "Gâteau au Yaourt" No-Measure Cakes
A baker’s first cake is a big deal. Whether it has wobbly layers or lopsided icing, that first bake is all about learning. These are the kinds of cakes that build confidence and might even start a new family tradition.
This simple recipe is just like the one French kids grow up making. With a few basic ingredients and no special tools, it’s quick to mix and hard to mess up. The yogurt cup doubles as your measuring guide, making the whole process feel easy and fun. It’s perfect for baking with kids or anyone baking their very first cake. And it pairs so well with our Creamy Orangey Flips!
Happy & Healthy Cooking,
Shopping List
- FRESH
- 2 oranges
- DAIRY AND EGGS
- 1 1/3 C or 2 (5 to 6 oz) containers yogurt, your choice of flavor **(see allergy subs below)**
- 3 eggs **(see allergy subs below)**
- PANTRY
- 2/3 C vegetable oil **
- 2 C all-purpose flour **(see allergy subs below)**
- 2 tsp baking powder
- 1 1/3 C granulated sugar, brown sugar, or honey
- 1 1/4 tsp pure vanilla extract **(see allergy subs below)**
- 1/4 tsp salt
- HAVE ON HAND
- 1 1/2 C cold water
- 2 C ice
Fun-Da-Mentals Kitchen Skills
- blend :
to stir together two or more ingredients until just combined; blending is a gentler process than mixing.
- measure :
to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).
- mix :
to thoroughly combine two or more ingredients until uniform in texture.
- pour :
to cause liquid, granules, or powder to stream from one container into another.
- squeeze :
to firmly press or twist a food with fingers, hands, or a device to remove its liquid, like shredded potatoes, frozen and thawed spinach, or tofu.
- whisk :
to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.
- zest :
to scrape off the outer colored part of a citrus fruit's rind (skin or peel) using a metal tool with small sharp blades, such as a zester, microplane, or the small holes of a grater (avoid the "pith," the white, spongy lining of the rind that can be bitter).
Equipment Checklist
- Oven
- Muffin pan
- Paper cupcake liners
- Large mixing bowl
- Dry measuring cups
- Measuring spoons
- Whisk
- Zester (or grater with small zesting plate/side)
- Small bowl
- Knife or toothpick to test doneness
- Blender (or pitcher + immersion blender)
- Cutting board
- Kid-safe knife
- Citrus juicer (optional)
- Liquid measuring cup
Ingredients
Fancy French "Gâteau au Yaourt" No-Measure Cakes
- 2/3 C or 1 single-serve container yogurt (5 to 6 oz), your choice of flavor **(for DAIRY ALLERGY sub gluten-free/nut-free yogurt)**
- 2/3 C granulated sugar, brown sugar, or honey
- 2/3 C vegetable oil **
- 2 C all-purpose flour **(for GLUTEN ALLERGY sub 2 C gluten-free/nut-free all-purpose flour)**
- 2 tsp baking powder
- 1 orange, for 1 tsp orange zest
- 1 tsp pure vanilla extract **(for GLUTEN ALLERGY use certified gluten-free pure vanilla extract, not imitation vanilla flavor—check label)**
- 1/4 tsp salt
- 3 eggs **(for EGG ALLERGY sub 1 ripe banana, smashed)**
Creamy Orangey Flips
- 2 oranges, for 1 tsp orange zest and 1/2 C orange juice (1 orange may be from Fancy French "Gâteau au Yaourt" No-Measure Cakes)
- 1 1/2 C cold water
- 2/3 C or 1 single-serve (5 to 6 oz) container yogurt, your choice of flavor **(for DAIRY ALLERGY sub gluten-free/nut-free yogurt)**
- 1/2 C granulated sugar, brown sugar, honey
- 1/4 tsp pure vanilla extract **(for GLUTEN ALLERGY use certified gluten-free pure vanilla extract, not imitation vanilla flavor—check label)**
- 2 C ice
Food Allergen Substitutions
Fancy French "Gâteau au Yaourt" No-Measure Cakes
- Dairy: For 2/3 C or 1 single-serve container of yogurt (5 to 6 oz), substitute 2/3 C or 1 5 to 6 container of gluten-free/nut-free yogurt.
- Soy: Substitute canola oil or other nut-free oil for vegetable oil.
- Gluten/Wheat: For 2 C all-purpose flour, substitute 2 C gluten-free/nut-free all-purpose flour. Use certified gluten-free pure vanilla extract, not imitation vanilla flavor.
- Egg: For 3 eggs, substitute 1 ripe banana, smashed.
Creamy Orangey Flips
- Dairy: For 2/3 C or 1 single-serve container of yogurt (5 to 6 oz), substitute 2/3 C or 1 single-serve container of gluten-free/nut-free yogurt.
- Gluten/Wheat: Use certified gluten-free pure vanilla extract, not imitation vanilla flavor.
Instructions
Fancy French "Gâteau au Yaourt" No-Measure Cakes
intro
This recipe is a staple in French households. What makes this cake recipe so appealing is its simplicity. The yogurt cup that you purchase to make this cake batter also works as the measuring cup for most of the other ingredients! This is a delicious, easy-to-replicate recipe that’s sure to become a staple in your kitchen.
measure + whisk + count
Pour 2/3 cup or 1 single serve container yogurt into a large mixing bowl. Then, you can use the empty single-serve yogurt cup as a measuring tool for the rest of the recipe. Measure and add 2/3 cup granulated sugar and 2/3 cup vegetable oil and whisk to combine. Practice counting to 5 in French while you whisk: 1 un (uhn), 2 deux (deuh), 3 trois (twah), 4 quatre (KAH-truh), 5 cinq (sank).
measure + whisk
Next, let’s measure the dry ingredients. Measure 2 cups flour and 2 teaspoons of baking powder and add them to the wet ingredients bowl. Whisk to combine.
zest + measure
Wash and zest 1 orange (save juice for Creamy Orangey Flips if making). Measure 1 teaspoon orange zest, 1 teaspoon vanilla extract, and 1/4 teaspoon salt and add them to the large mixing bowl of batter. Whisk to combine.
crack + whisk
Crack 3 eggs into a small bowl. Then, add them to the large mixing bowl one at a time. Whisk each egg into the batter fully before adding the next egg.
pour + bake
Preheat your oven to 350 F. Line a muffin pan with cupcake liners. Pour roughly 1/4 cup of batter into each well. Bake for 15 minutes or until a knife or toothpick can be inserted into the center and removed cleanly with no batter.
cool + devour
Remove the cakes from the muffin pan and allow them to cool for a few minutes. Then, serve them up! The yogurt makes these cakes extra moist and delicious. "Bon appétit"
Creamy Orangey Flips
zest + slice + juice
Wash and zest 1 orange and add 1 teaspoon orange zest to a blender (or pitcher for use with an immersion blender). Then, slice 2 oranges in half (1 orange may be from Fancy French "Gâteau au Yaourt" No-Measure Cakes) and squeeze all the juice into the blender, roughly 1/2 cup.
measure + blend
Measure and add 1 1/2 cups cold water, 2/3 cup or 1 single serve container yogurt, 2/3 cup granulated sugar, 1/4 teaspoon vanilla extract, and 2 cups ice to the blender. Blend and pour into cups and enjoy!
Hi! I'm Yogurt!
"I'm a creamy and tangy food, and I'm very versatile! I work with both savory and sweet dishes. I also have less fat and more protein than sour cream, but you can often cook with me in the same way!"
History & Etymology
- Yogurt's origin is undetermined. The earliest yogurts may have been spontaneously fermented by bacteria on plants or milk-producing animals. Historians believe it may have emerged during the last Stone Age, sometime between 10,000 to 4,500 BCE, when the Neolithic people began domesticating animals.
- Ancient Grecians, Romans, and Persians ate a yogurt-like dairy product called "oxygala" (οξύγαλα). They would eat it with honey. These days people often eat plain yogurt with honey, especially Greek yogurt.
- Greek yogurt is strained, which eliminates the whey and other liquids, causing it to be thicker and have more tang than regular yogurt. It also has two times the amount of protein. It is called Greek-style yogurt if it is thickened by adding powdered milk or another dry thickener. People with lactose intolerance may have less trouble eating it.
- In 1916, Isaac Carasso of Barcelona introduced packaged yogurt to Europe. He dubbed it Danone, his son Daniel's nickname.
- Yogurt with added fruit jam was introduced in 1933 in Prague. Dannon, the North American subsidiary of Danone, produced a fruit-on-the-bottom yogurt in 1947.
- The word "yogurt" is from the early 17th century and is derived from the Turkish "yoğurt" (pronounced "yohght").
How Is it Made?
- Yogurt is a fermented dairy product made with milk. The bacteria used to ferment the milk is called the yogurt culture or starter. During fermentation, the lactose (the sugar in milk) is converted into lactic acid, which gives yogurt its tangy flavor and changes the milk protein, resulting in yogurt's texture.
- In various parts of the world, yogurt may be made from cow's milk, the most common source, or the milk of camels, goats, sheep, water buffalo, and yaks.
- Soy yogurt, a dairy-free alternative, is made from soy milk, which is not an animal product, as it is made from soybeans.
- Milk is first heated to about 185 degrees F to kill undesirable bacteria and alter the milk proteins so that they set together rather than form curds. The milk is then cooled to about 113 degrees F. Next, the bacteria culture or starter is added, and the temperature is kept at 86 to 113 degrees F for 6 to 12 hours to allow fermentation.
- If mold develops on the yogurt, toss it, as scraping off the top, visibly moldy layer does not entirely remove mold that has seeped into the rest of the yogurt.
How to Eat It
- You can eat plain yogurt by itself or with some honey or fruit. You can also buy yogurt that has already been sweetened and with fruit or fruit jam added.
- You can add plain yogurt to salad dressings, dips, sauces, and soups. It can add extra tang and richness to meat and poultry dishes in place of sour cream and brings tang and moisture to pancakes, cakes, and other baked goods. A fun way to eat fruit-flavored yogurt is in pies and frozen yogurt popsicles.
Nutrition
- Yogurt is rich in protein, vitamins B12 and riboflavin (B2), and the minerals phosphorus and calcium.
- Some studies found that eating 80 grams per day of low-fat yogurt was connected with a lower risk of developing type 2 diabetes and aiding bone health and digestion.
What is "Gâteau au Yaourt"?
- "Gâteau au Yaourt" (GAA-toh oh YAA-ohrt) is a French yogurt cake, popular with families, as it has few ingredients and is easy for young children to make with their parents.
- The cake is made with plain or vanilla whole milk French yogurt, a very thick and creamy yogurt, resulting in a moist and tender cake, similar to pound cake.
- The cake appeared at the end of World War II in the mid-20th century when yogurt became more available in France. The other ingredients are often added to and mixed in the yogurt pot without measuring.
- The cake is also known as the 1-2-3 cake. Whether you use the pot of yogurt it came in or a bowl, the ratio of ingredients is 1 part yogurt (4 to 5 ounces), 1 part oil, 2 parts sugar, 3 parts flour, 3 eggs, and 1 tablespoon baking powder. Vanilla extract, lemon or orange zest, and a pinch of salt can also be added.
Let's Learn About France!
- Bonjour (hello)! Bienvenue en (welcome to) France and the spectacular Eiffel Tower in Paris, the Mona Lisa, painted by Leonardo da Vinci, and ancient Roman ruins in the Provence region.
- France is a European country, and its official name is the French Republic. The capital city is Paris, which also has the most people.
- France's land area is 248,573 square miles. That is almost the size of the US state of Texas! The number of people in France is 67,874,000, about 43 percent more than in Texas.
- The official and national language is French, which is also the official language in 12 other countries, and a co-official language in 16 countries, including Canada.
- France's government consists of a president, a prime minister, and a parliament and is divided into regions and departments rather than states and counties.
- The French have a well-known motto, "Liberty, Equality, Fraternity."
- In addition to the Eiffel Tower, France is known for the Louvre, the most visited art museum worldwide (the Mona Lisa resides there), the Notre-Dame Cathedral, and the French Riviera (Côte d'Azur) in southeastern France on the Mediterranean coast.
- France is famous for the "beaux-arts" (fine arts). Paris is still home to many artists and great painters, artisans, and sculptors. Great literature came from French authors, such as Victor Hugo's novels Les Misérables and The Hunchback of Notre Dame.
- Paris has two popular nicknames. The most common is "The City of Light" (La Ville Lumière), which came about because Paris was the first European city to implement street lighting in 1860, lighting up the city with 56,000 gas street lamps. The second is "The City of Love," (La Ville de L'amour). This name is probably due to Paris being considered one of the most romantic cities in the world and the high number of marriage proposals at the Eiffel Tower!
- French cuisine is known for its freshness and high quality. Many of the world's greatest pastries originated in France, such as the croissant, eclair, and macaron!
- Other French foods are escargot (snails!), baguette (bread), ratatouille (roasted tomato, zucchini, and eggplant—remember the movie?!), and crepes (very thin pancakes).
What's It Like to Be a Kid in France?
- Most kids start school (preschool) at around age three. Depending on the area and the school, students go to school 4 to 5 days a week. They often get a 1½-hour lunch break, and some kids go home for lunch.
- Dinner is served at 7:30 pm or later, so afternoon snacks are essential. "Le goûter" (goo-tay), or afternoon tea, often includes a "tartine," a slice of bread topped with something sweet or savory (like cheese, butter and jam, or Nutella). Other popular snacks are yogurt, fromage blanc (white cheese), and fruit.
- Popular sports for kids are soccer, bicycling, and tennis.
- There are several parks in France, in and around Paris. Napoleon III even designed one of them, the Bois de Boulogne, where you can find beautiful gardens, lakes, a zoo, an amusement park, and two horse racing tracks. In addition, kids can go on pony rides, play mini-golf, and race remote control boats at many public parks.
- Of course, kids can also go to the most popular theme park in Europe, Disneyland Paris, which opened in 1992. While there, kids can go on a ride unique to Disneyland Paris: Ratatouille: The Adventure!
That's Berry Funny
Why do oranges wear suntan lotion?
Because they peel.
Lettuce Joke Around
Why does milk turn into yogurt when you take it to a museum?
Because it becomes cultured!
Lettuce Joke Around
What is the only food that you are allowed to play with?
Yo-Yo Gurt!
Lettuce Joke Around
Why did the students eat their homework?
Because the teacher said that it was a piece of cake.
That's Berry Funny
Why did the orange stop at the top of the hill?
Because it ran out of juice!
THYME for a Laugh
Why did the cake go to the doctor?
Because it was feeling crumby.
