Yogurt Cake

Name: Yogurt Cake
Ingredients: 4 large eggs, separated; 1/2 cup superfine sugar; 3 tablespoons all-purpose flour; 1 2/3 cups strained Greek-style yogurt; Grated zest of 1 unwaxed lemon; Juice of 1 lemon; 2/3 cup water; 1 1/4 cups sugar; 1 tablespoon lemon juice; Grated zest of 1 unwaxed orange

10 ingredients

9 steps

Ingredients

4 large eggs, separated
1/2 cup superfine sugar
3 tablespoons all-purpose flour
1 2/3 cups strained Greek-style yogurt
Grated zest of 1 unwaxed lemon
Juice of 1 lemon
2/3 cup water
1 1/4 cups sugar
1 tablespoon lemon juice
Grated zest of 1 unwaxed orange

Directions

1

Beat the egg yolks with the sugar to a thick, pale cream.
2

Beat in the flour, then the yogurt, lemon zest, and lemon juice until it is thoroughly blended.
3

Whisk the egg whites until stiff and fold them into the yogurt mixture.
4

Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter.
5

Bake in an oven preheated to 350F for 50 to 60 minutes, until the top is brown.
6

It will puff up like a souffle and then subside.
7

Turn out onto a serving plate, and serve warm or cold.
8

If you are making the syrup, boil the water with the sugar, lemon juice, and grated orange zest for 3 to 5 minutes.
9

Let it cool, then chill in the refrigerator.