I am very pleased with this recipe, of course I always eat all my experiments, even when I am not so happy about them, but this one… I devoured it! It was so soft and light, possibly the
softest-cake-with-taste ever (if you know what I mean… some 'soft' cakes taste like air, or like a bath sponge!!).
butter to grease the tin (I used a ring tin)
3 egg whites
300 g sugar
250 g plain yogurt (I used full fat)
300 g self raising flour
1 pinch of salt
one drop vanilla essence
icing sugar to dust (optional)
Grease the cake tin with butter. Beat the egg white until they form a peak. In another mixing bowl fold the sugar and yogurt with a wooden spoon. Add the flour, salt and vanilla essence and mix well, then add the beaten egg whites little by little and fold. Pour the mixture in the cake tin and bake in a preheated oven at 180°C for approximately 40-50 minutes, or until a toothpick inserted into the cake comes out clean. Dust with icing sugar if you like.
Photos and Recipes by Alessandra Zecchini ©