Use Thick And Creamy Amasi For A Moist Sponge Cake
Amasi is a traditional South African fermented milk, very similar to buttermilk. It has a thick and creamy texture, with some describing it as a mix between yogurt and cottage cheese.
Besides containing good-for-you probiotic bacteria, amasi is also a great source of protein, calcium, iron, and magnesium. Amasi has become a nutritional staple for most South Africans for hundreds of years. You can enjoy it with phuthu (mielie meal) or with bread crumbled into it.
You can also use it as an ingredient in baking, so try this recipe for a vanilla sponge cake using amasi. The buttermilk-like liquid helps to make this amasi sponge cake softer and more moist. It’s a winner!
Amasi Sponge Cake
Course: DessertCuisine: South AfricanDifficulty: Easy10
minutes20
minutes30
minutesA moist sponge cake using a South African staple, amasi.
Ingredients – DRY
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2 cups cake flour
-
2 teaspoons baking powder
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½ teaspoon salt
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1 cup sugar
- INGREDIENTS – WET
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1 cup amasi
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2 eggs, beaten
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100 g butter or baking margarine (melted)
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1 teaspoon vanilla extract
Method
- Preheat oven to 180°c.
- In a large bowl, add all the dry ingredients and mix well.
- In another bowl, add all the wet ingredients and mix well.
- Pour your wet ingredients into your dry ingredients and thoroughly mix till there are no lumps.
- Grease a cake pan and pour your mixture into the pan and bake for 20-25 minutes.
- Let it completely cool down before cutting into wedges.
Notes
- Decorate cake with topping of your choice.
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