Strain the yogurt (200 g when strained). Combine the strained yogurt, half of the sugar, the heavy cream, and lemon juice. Sift in the ○ ingredients one at a time, mixing well with each addition.
In a separate bowl, combine the egg whites and a pinch of the sugar. Make a meringue. Add the remaining sugar in three parts, thoroughly mixing it into the meringue with each addition.
Divide the meringue into three portions and fold gently into the mixture from Step 1 one portion at a time. Pour the mixture into the pan and bake in an oven at 170 degrees Celsius for 50 minutes. (Put the pan on a larger sheet filled with hot water for a water bath. So the water doesn't come get into the pan, cover with aluminum.)
If a skewer or toothpick inserted in the center comes out clean, it is ready. After removing from the oven, drop onto a table from about 20cm. Once cooled, you can sprinkle with powdered sugar if you like.
Story Behind this Recipe
Because you only use the egg whites, this cake is pure white in color. I find it really hard to use up leftover egg whites. I thought it might be a little too light, so I used heavy cream for a richer taste. The meringue really makes it great.
Be careful about adding the sugar to the meringue in parts (make sure not to let it get crumbly). My oven is rather weak, so adjust the baking time and temperature to your oven. Cover with foil if the cake starts to brown too rapidly. If you follow the steps as listed, the cake shouldn't collapse.