Ingredients :

• 4 eggs, separate the whites from the yolks
• 3 tablespoons of sugar
• 1 teaspoon of yeast
• 3 tablespoons corn starch
• 350-400 g of Greek yogurt

Instructions:

1. Preheat the oven to 170°C. Line a 16-18 cm diameter mold with baking paper.
2. In a bowl, mix the egg yolks with the sugar, yeast and corn starch.
3. Gently fold the Greek yogurt into the mixture until you obtain a smooth paste, without mixing too much.
4. In another clean bowl, beat the egg whites until foamy and stiff (about 15-20 minutes).
5. Gently add the egg whites to the dough, being careful not to overmix to maintain lightness.
6. Pour the mixture into the prepared pan and let it surface.
7. Cook in the preheated oven for 50 minutes at 170°C, then lower the temperature to 140°C and continue cooking for another 10 minutes. Leave the cake to cool with the oven turned off for another 10 minutes.
8. Dust with icing sugar before serving.
9. Advise :
10. Be sure to fold in the egg whites gently so as not to lose the airy texture of the dough.
11. You can add vanilla extract or lemon zest to flavor the cake to your liking.
12. Make sure all utensils used to beat egg whites are clean and dry for best foaming results.
13. Enjoy your meal !