Ingredients:

  • 1 cup (240ml) Plain Greek Yogurt, full-fat (US) / Natural Yogurt, full-fat (UK)
  • ¼ cup (50g) Granulated Sugar (US) / Caster Sugar (UK)
  • 2 tablespoons (30ml) Milk
  • 1 tablespoon (7g) Cornstarch (US) / Cornflour (UK)
  • ½ teaspoon Vanilla Extract
  • Zest of ½ Lemon (optional)
  • 3 large Eggs, separated, yolks at room temperature, whites cold
  • ¼ teaspoon Cream of Tartar
  • ¼ cup (50g) Granulated Sugar (US) / Caster Sugar (UK)
  • 1 tablespoon Unsalted Butter, melted
  • 1 tablespoon All-Purpose Flour (US) / Plain Flour (UK)

Instructions:

  1. Grease the cake pan with melted butter and dust with flour, tapping out any excess. Line the bottom of the pan with parchment paper for easy removal.
  2. In a large bowl, whisk together the yogurt, ¼ cup sugar, milk, cornstarch (sifted), vanilla extract, and lemon zest (if using) until smooth.
  3. Carefully separate the egg yolks and whites into separate bowls. Ensure absolutely no yolk gets into the egg whites.
  4. Add the egg yolks to the yogurt mixture and whisk until well combined.
  5. In a clean, dry bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining ¼ cup sugar, beating until stiff, glossy peaks form. Do not overbeat.
  6. Gently fold ⅓ of the beaten egg whites into the yogurt mixture to lighten it. Then, gently fold the yogurt mixture into the remaining egg whites in two additions, being careful not to deflate the whites.
  7. Pour the batter into the prepared cake pan. Smooth the top with a spatula.
  8. Place the cake pan inside a larger baking pan. Carefully pour hot water into the larger pan, reaching halfway up the sides of the cake pan.
  9. Bake in a preheated oven at 320°F (160°C) for 50-60 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out with moist crumbs attached.
  10. Turn off the oven and crack the oven door slightly. Let the cake cool in the oven for 30 minutes. Then, remove from the water bath and let cool completely on a wire rack before serving. Dust with powdered sugar (icing sugar) before serving, if desired.