Cake Batter

• 4 eggs (separated into whites and yolks)
• 3 tbsp sugar
• 1 tsp baking powder
• 3 tbsp cornstarch
• 350-400g Greek yogurt

Topping

• to taste powdered sugar (for dusting)

Step 1: Prepare the Egg Yolks

Separate the four eggs, placing the whites and yolks into two different bowls. To the egg yolks, add three tablespoons of sugar, one teaspoon of baking powder, and three tablespoons of cornstarch. Whisk these ingredients together thoroughly until smooth.

Step 2: Incorporate the Yogurt

Add 350 to 400 grams of Greek yogurt to the egg yolk mixture. Stir gently to combine, being careful not to overmix.

Step 3: Whip the Egg Whites

In a clean, grease-free bowl, whip the egg whites until stiff peaks form. This can take up to 15-20 minutes if whisking by hand, but using an electric hand mixer will speed up the process significantly.

Step 4: Fold and Combine

Gently fold the whipped egg whites into the yogurt and yolk mixture in batches. Use a spatula and a gentle folding motion to keep the batter as airy and fluffy as possible, preventing the egg whites from deflating.

Step 5: Bake the Cake

Line a 16 to 18-centimeter (approx. 6-7 inches) springform pan with parchment paper. Pour the prepared batter into the pan and place it in a preheated oven. Bake at 170°C (338°F) for 50 minutes. After 50 minutes, reduce the oven temperature to 140°C (284°F) and bake for an additional 10 minutes.

Step 6: Cool and Serve

Once baked, turn off the oven and let the cake cool inside the closed oven for 10 minutes. Remove from the oven, let it cool completely, then dust with powdered sugar before slicing and serving.