Ciambella: Yogurt Cake

Ingredients:

• 150 g (2/3 cup) plain yogurt
• 150 ml vegetable oil (+ extra to grease the pan)
• 3 eggs
• 250 g (1 and 1/4 cups) fine sugar
• 1.5 tsp vanilla extract
• Zest of half a lemon
• 175 g of premium flour
• 75 g cornstarch
• 1 teaspoon powdered sugar (for serving)

Preparation:

1. Preheat oven to 180°C (160°C fan/gas mark 4) and grease a round cake tin with a hole in the middle (or a metal springform pan); you can use vegetable oil or baking spray.
2. Separate the eggs and place the whites in one bowl and the yolks in another. Whisk the whites until stiff peaks form and set aside while you prepare the other half of the cake.
3. Spoon the yogurt from the cup over the egg yolks, and use the empty yogurt cup to measure out the other ingredients: add 2 cups of sugar and whisk with the egg yolks and yogurt until fluffy.
4. Now fill the yogurt cup with vegetable oil and, using a mixer, gradually pour it into the egg yolk mixture. Then stir in 2 teaspoons of vanilla extract and the zest of half a lemon.
5. While whisking, add 2 cups of flour from the yogurt container, then 1 cup of cornstarch or potato starch. Fold in with a silicone spatula. Next, fold in the beaten egg whites with a large metal spoon.
6. Fill the prepared pan with a smooth, soft batter and bake in the oven for 30-35 minutes; when the cake is done, the sides will pull away from the pan and a tester inserted into the cake will come out clean.
7. Remove from oven to a wire rack and let sit in the pan for 10 minutes before turning out.
8. Once the cake has cooled (though I prefer it warm), transfer it to a serving platter or trivet and dust with powdered sugar. Traditionally, this cake is placed smooth side up, but I prefer to have it facing the way it was baked, so that any cracks and unevenness are visible.