3-Ingredient Greek Yogurt Cake

• Separate egg yolks and whites into two bowls.

Making the Batter

• In a large mixing bowl, mix egg yolks, Greek yogurt, condensed coconut milk, and lemon zest (or vanilla extract) until smooth.

Whipping Egg Whites

• In a clean, dry bowl, beat egg whites until they form firm peaks.

Combining Batter

• Gently fold half of the whipped egg whites into the yolk mixture. Repeat with the other half until well combined.

Baking

• Preheat the oven to 350°F (180°C). Line a 20cm (8-inch) round baking tin with parchment paper.
• Pour the batter into the tin, and place it inside a larger pan with water about 2cm (3/4 inch) high.
• Bake at 350°F (180°C) for 40 minutes, then reduce to 320°F (160°C) for 10 minutes until the cake rises and turns golden.
• Turn off the oven, leave the cake inside for an hour, then let it cool to room temperature.
• Refrigerate the cake for several hours or overnight.

Serving

• Remove the chilled cake from the fridge and dust with powdered sugar, if desired.

Tips

• Use a clean, dry, preferably metal bowl when whipping egg whites.
• Adding 1/4 tsp of cream of tartar can help stabilize the egg whites.
• Be careful not to add too much water to the water bath (up to 2cm high) to prevent a denser cake texture.