Yoghurt Cake Ingredients:
3/4 cup butter,
1 cup sugar,
3/4 tsp. lemon rind, grated,
4 eggs, separated,
2 1/2 cups flour 1 tsp. baking soda,
1 tsp. baking powder,
1/4 tsp. salt 3/4 cup yoghurt (minimum 4% fat content).
In a mixing bowl, using a fork, mash together the butter and sugar with the lemon rind until the mixture is light and smooth.
Add the egg yolks and beat well with an electric beater.
Mix together the flour, baking soda, baking powder and salt and sift the mixture three times.
Add small amount of this mixture and the yoghurt to the butter mixture, mixing well at each addition and continue this process until all of the ingredients have been combined and the mixture is completely smooth. Beat the egg whites stiff and fold them into the batter.
Butter the bottom and sides of a cake pan and then gently sprinkle the pan with flour.
Pour the batter into the pan ad bake in an oven that has been preheated to 180 degrees Celsius until a sharp knife inserted into the cake comes out clean (about 55 minutes).
Cool on a wire rack and then sprinkle with confectioners’ sugar just before serving.
source jewish cuisine
photo credit stockfood.com
