Claudia Roden’s classic Yogurt Cake recipe is in the description. Food styling: Samantha Seneviratne
Here's how to make Claudia Roden's Yogurt Cake, adapted by Melissa Clark:
Butter, for greasing the pan
4 large eggs, separated, at room temperature
½ cup/100 grams granulated sugar
3 tablespoons all-purpose flour
1⅔ cups/400 grams whole-milk Greek yogurt
1 lemon, zested and juiced
Pinch of salt (optional)
Step 1
Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
Step 2
Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
Step 3
In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
Step 4
Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
Step 5
Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.
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