Egg preparation: Separate the whites from the yolks of 4 eggs. Place the whites in one bowl and the yolks in another.
Beat the yolks: Add the sugar to the egg yolks. Beat well until the mixture whitens and doubles in volume.
Add wet ingredients: Stir yogurt and lemon zest into yolk mixture. Mix until combined. Add vanilla essence if desired.
Incorporating the cornstarch and baking powder: Mix the cornstarch and baking powder, then incorporate them into the previous mixture. Make sure there are no lumps.
Beat the egg whites until stiff.
Incorporating the egg whites: Gently add the whipped egg whites to the rest of the mixture, using gentle movements so as not to collapse them.
Preparing the mold: Place a damp baking paper in a 20 cm mold or butter it lightly. Pour in the dough.
Cooking: Preheat the oven to 170ºC. Bake the cake in the lowest part of the oven for about 30 minutes. Adjust the cooking time to your oven.
Cooling: Turn off the oven and leave the cake inside for a few minutes with the door open. Then take it out and let it cool completely before unmolding.
Finishing: Before serving, sprinkle the cake with icing sugar.
This soft and moist yogurt cake, with a hint of lemon and a light texture, is perfect for a dessert or a snack. It will delight lovers of simple and tasty pastries.
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