YOGURT SPONGE CAKE

Dessert - Vegetarian

The yogurt container will be your measure!

1 6oz yogurt
3 large eggs, divided
1 1/3 cont. of sugar
2 1/2 cont. of flour
1 tbsp (scant) baking powder
1/3 cont. of olive oil

Preheat oven to 350.
Put yogurt in a small bowl, wash and dry the container.
In a big bowl, whisk yolks with sugar until it becomes light yellow, then add yogurt, oil and flour sifted with baking powder. Wisk carefully until you obtain a smooth batter; if it is too thick, add 1/3 or 1/2 container of milk.
Whisk egg whites with a pinch of salt until they become "snow" white and stiff. Carefully fold them in the batter.
Grease and dust with flour a 10"round springform pan, pour batter in it, level the top with a spoon and dust with sugar.
Place it in the center rack of the oven and bake for 45 minutes. A toothpick, when inserted, must come out dry and clean.
Let it cool 5 minutes in the oven, then remove it and remove the side ring of the pan, to cool it completely. It would be better to remove the whole cake from the pan and let it cool on a wire rack.

We use this base also to make an apple or pear cake, you just have to cube 2 apples or pears and add them to the batter befaore the egg whites.
If you make this cake as is, it is better to use a flavored yogurt; if you use it with fruit, use a matching yogurt or vanilla flavored or plain.

Lactose intolerants can use soy/rice/almond milk and yogurt.