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Orange yogurt sheet cake

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

For the cake:
  • 2 1/2 C (11.50 oz) (325 gr) all purpouse flour
  • 2 tsp (0.35 oz) (10 gr) baking powder
  • 1/2 tsp (0.088 oz) (2.5 gr) salt
  • 4 eggs, large
  • 1 1/2 C (10.60 oz) (300 gr) white sugar
  • 1/2 C (4.20 oz) (120 gr) plain unsweetened yogurt
  • 1 C (8.12 fl oz) (240 ml) canola vegetable oil
  • 1 C (8.12 fl oz) (240 ml) natural orange juice
  • 2 tbsp orange zest (about 3 oranges)
  • 2 tsp (0.33 fl oz) (10 ml) vanilla extract
For the cream cheese frosting:
  • 3/4 C (6 oz) (170 gr) cream cheese, at room temperature
  • 1/4 C (1.95 oz) (55 gr) unsalted butter, at room temperature
  • 1 C (4.34 oz) (123 gr) powdered sugar
  • 1 tbsp orange zest (about 2 oranges)
  • 1 pinch salt
  • 1/4 C (2 fl oz) (60 ml) whipping cream, very cold
  • Orange slices, for decorating (optional)

Method
 

For the cake:
  1. Preheat the oven to 356º F (180° C). Grease a rectangular baking pan of about 13 x 8.70 inches (33 cm x 22 cm) with some butter and line with parchment paper. In a medium bowl, sift the flour with the baking powder and salt.
  2. In a large bowl, add the eggs together with the sugar and beat with an electric mixer or hand whisk for 5 minutes until the mixture lightens and triples in size.
  3. Carefully add the yogurt with the oil, orange juice, orange zest and vanilla extract while continuing to beat. Beat for 30 seconds until everything is perfectly blended.
  4. Add the flour mixture in three separate additions, beating for a maximum of 30 seconds after each addition, just until the ingredients are integrated so as not to over beat.
  5. Pour the mixture into the baking pan and bake at 356º F (180° C) for approximately 35-40 minutes until a wooden toothpick comes out clean when inserted.
  6. Once ready, remove the cake from the oven and let it cool in the mold for 10 minutes. Then carefully turn it out and let it cool down completely on a wire rack before decorating.
For the cream cheese frosting and finish:
  1. In a large bowl, place the cream cheese with the butter, powdered sugar, orange zest and salt. Beat with an electric mixer or a hand whisk for 3 minutes until the mixture lightens and fluffs slightly.
  2. Add the whipping cream and beat for 1 more minute just until the mixture turns a little thicker and creamier. It is important not to over whip. Place the frosting in the refrigerator until needed.
  3. Once the cake has cooled down, carefully add the frosting on top and spread it over the entire surface with a rubber spatula until a thick layer of frosting is formed. You can decorate the cake with orange slices or with more orange zest.
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