Recipe: Yogurt Cake

Ingredients

1. Separate the egg yolks and whites into two bowls.
2. In the yolk bowl, combine yogurt, salt, and lemon zest, then whisk well.
3. Sift in the all-purpose flour and corn starch, mixing until smooth.
4. In the egg white bowl, beat the egg whites until frothy, then add lemon juice and a third of the sugar, continuing to beat.
5. Gradually add the remaining sugar and beat until medium peaks form.
6. Preheat the oven to 150°C (302°F).
7. Gently fold the egg white mixture into the yolk mixture in three batches, being careful not to overmix.
8. Pour the batter into a 6-inch round springform pan lined with parchment paper.
9. Wrap the pan in aluminum foil and place it in a larger baking pan with boiling water up to 1 inch high.
10. Bake for 30 minutes, then lower the temperature to 140°C (284°F) and bake for another 30 minutes.
11. After baking, leave the cake in the oven for 10 minutes before removing it.
12. Let the cake cool before removing it from the pan, and refrigerate for 3 hours before serving if desired.

Servings

Calories

180

Total fat

Total carbohydrates

25g

Total protein

Sodium

266mg

Cholesterol

154mg