🧾 Ingredients
- 5 egg yolks
- 5 egg whites
- 75 g cake flour
- 140 ml Greek yogurt
- 60 ml vegetable oil
- 65 g caster sugar
- 450–500 ml hot water (for water bath)
👨🍳 Step-by-Step Instructions
Step 1: Preparation
- Preheat your oven to 150–160°C (300–320°F)
- Line a cake pan (preferably 6–7 inch) with parchment paper
- Prepare a larger tray for the water bath
Step 2: Make the Yolks Batter
- In a bowl, mix egg yolks + yogurt + oil until smooth
- Sift in the cake flour
- Mix gently until you get a lump-free batter
Step 3: Make the Meringue
- In another bowl, beat egg whites
- Add sugar in 3 parts while beating
- Beat until you get soft peaks (not stiff)
Step 4: Combine
- Add 1/3 of the meringue into the yolk batter and mix
- Gently fold in the remaining meringue
- Do not overmix (keep it airy)
Step 5: Bake (Water Bath Method)
- Pour batter into the lined pan
- Place it inside a larger tray
- Pour hot water into the tray (about 1–2 inches high)
- Bake for 60–70 minutes
Step 6: Cool
- Let the cake cool in the pan for 10–15 minutes
- Remove and cool completely before slicing
❓ FAQ
1. Why use a water bath?
It keeps the cake moist, soft, and prevents cracking.
2. Why did my cake collapse?
- Overmixing batter
- Meringue too weak or too stiff
- Sudden temperature change after baking
3. Can I use regular yogurt instead of Greek yogurt?
Yes, but strain it first to remove excess water.
4. How do I know it’s done?
- Top is golden
- Toothpick comes out clean
- Cake springs back when touched
5. How to store it?
- Room temperature: 1 day (covered)
- Refrigerator: up to 3 days (airtight)
6. Why is my cake dense?
- Meringue was not properly whipped
- Batter was overmixed
- Oven temperature too high
