INGREDIENTS
2 eggs
100g (½ cup) sugar
125g (½ cup) yogurt
60ml (¼ cup) vegetable oil
2ml (½ teaspoon) vanilla extract
16g baking powder
50g (¼ cup+3 tablespoons) cornstarch
170g (1 ⅜ cup) all-purpose flour
6 slices canned pineapple
INSTRUCTIONS
1. Preheat the oven to 180°C/350°F.
2. Grease 6 11cm cake tins.
3. In a large bowl, beat the eggs with the sugar and vanilla. Add vegetable oil and yogurt.
4. Separately sift the flour with the cornstarch and baking powder.
5. Mix the wet and dry ingredients.
6. Pour the batter into the prepared pan and top with pineapple slices. Bake for 25 minutes.
