Instructions
Step 1: Preheat oven to 325°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper.
Step 2: In a bowl, whisk together egg yolks, yogurt, vanilla extract, flour, and cornstarch until smooth.
Step 3: In a separate bowl, beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form.
Step 4: Gently fold the egg white mixture into the yogurt batter in three additions, being careful not to deflate the batter.
Step 5: Pour the mixture into the prepared pan and tap gently to remove air bubbles.
Step 6: Bake in a water bath for 40-45 minutes or until the cake is set and lightly golden on top. Turn off the oven and let the cake rest inside with the door slightly open for 10 minutes.
Step 7: Cool completely before removing from the pan. Dust with powdered sugar before serving.
Storage Information
Store in the refrigerator, covered, for up to 3 days. Enjoy chilled or at room temperature. This cake is best eaten fresh but can be frozen for up to 1 month; thaw overnight in the refrigerator.
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