Yogurt cloud cake: the softest cake ever!

If you need sweetness for breakfast you'll fall in love with this extra soft cake!

 

INGREDIENTS
(mould of 16 cm)
3 eggs
8g of lemon juice
250g of Greek yogurt
30g of all-purpose flour
10g of corn starch
65g of sugar
peel of a grated lemon

METHOD
1. Divide the yolks from the egg whites.
2. Combine the grated lemon peel, yogurt, and sifted flour with the egg yolks, mix well with a whisk.
3. Add the lemon juice to the egg whites (at room temperature) and start whipping, as soon as the foam appears on the surface add 1/3 of the sugar and continue to whip adding the sugar in three times. You will need to get a smooth and whipped mixture.
4. Add the egg whites to the yolk mixture, in 3 times, gently mixing from bottom to top.
5. Pour the mixture into the 16 cm baking pan, coated with parchment paper.
6. Place the cake tin in a slightly larger mold and then place it in a baking tray and add water to create steam while cooking.
7. Cook at 110°C/230°F for 50 minutes and 170°C/338°F for 10 minutes. At the end leave the cake in the turned-off oven for another 10 minutes.
8. Let cool in the fridge, sprinkle with icing sugar and enjoy the cold cake!

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