How to Make Cloud-Like Lemon Yogurt Cake?
Line an 18 cm (7-inch) cake pan with parchment paper. Preheat your oven to 150°C (302°F).
Whisk 3 egg yolks with 1 cup of yogurt, the zest of 1 lemon, and 1 tablespoon of lemon juice until smooth.
In a separate bowl, combine ½ cup of all-purpose flour and 2 ½ tablespoons of cornstarch. Sift this mixture into the wet ingredients and stir until just combined.
In a clean bowl, beat 3 egg whites with a pinch of salt until foamy. Gradually add ½ cup of sugar and beat until stiff peaks form.
Gently fold the egg whites into the batter in thirds, being careful not to deflate the mixture.
Place the cake pan into a larger baking dish filled with hot water, ensuring the water reaches halfway up the sides of the cake pan.
Bake for 60 minutes. Avoid opening the oven during the first 40 minutes to prevent the cake from collapsing.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar or glaze as desired.
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