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Preparation Time: 10 minutes
Cooking time: 50 minutes
Serves: 8
If served as eight portions, provides 179 cals, 23g fat (of which 8g saturates), 15g sugar and 0.3g salt per portion.
Ingredients
- 4 eggs, separated
- 100g (4oz) caster sugar
- 425g (15oz) Greek yogurt
- Orange, zested
- ½ tsp baking powder
- 40g (1½oz) cornflour, sieved
- Icing powder, to decorate
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
2. Add the egg yolks and caster sugar to a large bowl and whisk together until smooth.
3. Add in the yogurt and orange zest then mix.
4. In a clean bowl, whisk the egg whites until they reach a soft peak. In stages, fold the egg whites into the yogurt mixture.
5. In a separate bowl mix together the baking powder and cornflour. Gradually fold the dry ingredients into the yogurt mixture.
6. Pour the mixture into a 20cm (8in) springform cake tin, greased and lined.
7. Place in the oven and bake for 50 minutes, or until the cake is golden.
8. When cooked remove from the oven and allow to cool in the tin. When cooled, remove and place top side down on a presentation plate. Remove the parchment paper. Finish with dusting of icing sugar.
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