ADVERTISEMENT
Instructions:
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 170°C (340°F). Grease and line a round cake pan (8 or 9 inches) with parchment paper for easy removal.
Step 2: Make the Egg Yolks Mixture
In a large mixing bowl, whisk together the egg yolks, yogurt, half of the sugar (1/4 cup), vanilla extract, and lemon juice until smooth and well-combined.
Step 3: Sift in the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Gradually fold this into the egg yolk mixture until well combined, forming a smooth batter.
Step 4: Whip the Egg Whites
In a clean mixing bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form. This will give your cake that airy, fluffy texture.
Step 5: Fold in the Egg Whites
Carefully fold the whipped egg whites into the yogurt batter in three batches. Be gentle to maintain the airiness and avoid deflating the mixture.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and the cake is golden on top.
Step 7: Cool and Serve
Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Serve it as-is, or dust with powdered sugar, top with whipped cream, or even fresh berries for extra flavor.
ADVERTISEMENT
