MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Yogurt Cake
Categories: Cakes, Dairy, Desserts, Citrus
Yield: 8 servings

Butter; to grease the pan
4 lg Eggs; separated, room temp
1/2 c (100 g) granulated sugar
3 tb A-P flour
1 2/3 c (400 g) whole-milk Greek
- yogurt
1 Lemon; zested, juiced
pn Salt (opt)

Set oven to 350ºF/175ºC and butter an 8" or 9"
springform pan.

Using an electric hand mixer or a standing electric
mixer fitted with the whisk attachment, beat egg whites
on medium-low until the mixture looks frothy, 1 to 2
minutes. Slowly start to increase the speed to
medium-high. Continue to beat the egg whites until soft
peaks form, about 3 minutes. Set aside.

In a separate bowl but using the same mixer, combine
yolks and sugar (no need to wash beaters after the egg
white). Beat yolks on medium-high until the mixture is
very pale and fluffy, about 3 minutes. Reduce speed to
medium and gradually beat in flour, yogurt, lemon zest
and juice, and salt until fully incorporated.

Gently fold half of the egg whites into the yolk-yogurt
mixture until only a few streaks remain. Fold in the
remaining whites, scraping the bottom and sides of the
bowl, until the batter is evenly mixed, light and
smooth.

Scrape the batter into prepared pan and smooth into an
even layer. Bake until the top is speckled with golden
brown and puffed, 40 to 55 minutes. (The 8" pan will
take longer to bake through.) Transfer the pan to a wire
rack and let cake cool before cutting. Serve warm or
cold.

Recipe from: Claudia Roden

Adapted by: Melissa Clark

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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