Turkish Yoghurt Cake - cooking recipe

Ingredients

4 large eggs, separated
1/2 cup superfine sugar (caster)
3 tablespoons all-purpose flour (plain)
1 2/3 cups strained Greek yogurt
1 lemon, zest of
1 lemon, juice of

Preparation

Preheat the oven to 350\u00b0F / 175\u00b0C.
Beat the egg yolks with the sugar to a thick, pale cream.
Beat in the flour, then the yoghurt, lemon zest, and lemon juice until it is thoroughly blended.
Whisk the egg whites until stiff and fold them into the yoghurt mixture.
Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter.
Bake for 50 to 60 minutes, until the top is brown. It will puff up like a souffle and then subside. Turn out onto a serving plate, and serve warm or cold.