Separate the egg whites and yolk. Add a pinch of salt to the whites, add half of the 35g of sugar in 2 batches and make the meringue.
Add the rest of the sugar into the yolks and mix until thick. Next, add the yoghurt in one go and mix.
Add the sifted flour and mix using a whisk, beating in one direction. Add the lemon juice to finish.
Add the meringue from step 1 into step 3 in 2-3 batches, trying not to lose the air, and mix. Pour into the cake tin and tap it a few times to remove the air.
Bake in an oven preheated to 170°C for 30-35 minutes. It will look like this when straight out of the oven and will have expanded more than expected.
Once baked, drop it from a height of 10 cm and cool. This will settle the cake to around the height of the cake tin.
It looks like this when sliced.
Story Behind this Recipe
What would happen if I used cheap yoghurt instead of cheese in a baked cheese cake recipe? I just went ahead and tried it out, and it was delicious- really fluffy and airy! I'm hooked.
- If you mix in blueberries and also decorate with them, it's pretty and delicious!! - Adjust the amount of sugar to your taste. - If you leave it in the refrigerator overnight, it's easier to cut and the taste settles. I prefer it this way.