An amazing cake with only one yogurt! The most magnificent I've ever tasted!

ngredients:

• 4 eggs, separate the whites from the yolks
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 3 tablespoons cornstarch
• 350-400 g Greek yoghurt

Instructions:

1. Preheat the oven to 170°C. Line a 16-18cm diameter tin with parchment paper.
2. In a bowl, mix the egg yolks with the sugar, baking powder and cornstarch.
3. Gently fold the Greek yoghurt into the mixture until you get a homogeneous batter, without overmixing.
4. In another clean container, whisk the egg whites until they become frothy and form stiff photos (about 15-20 minutes).
5. Gently fold the egg whites into the batter, making sure not to overmix to keep it light.
6. Pour the batter into the prepared pan and leave the surface.

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