(Serves 6 to 8)
4 eggs, separated
1/2 cup sugar
3 tablespoons all-purpose flour
1 2/3 cups whole-milk yogurt
Grated zest and juice of 1 unwaxed lemon
Preheat the oven to 350 degrees. Butter a 9-inch round nonstick cake pan with a removable bottom.
Using an electric hand mixer, beat the egg whites until soft peaks form.
In another bowl, using the same mixer, beat the egg yolks with the sugar until thick and pale. Add the flour, yogurt, lemon zest, and lemon juice and beat to a homogeneous cream.
Gently fold the egg whites into the yogurt mixture and pour into the prepared pan. Bake for 40 to 45 minutes, until the top is lightly browned — watch it carefully for the last few minutes of cooking so that it doesn’t brown too much. The cake will puff up like a souffle and then subside. Let cool a little before lifting it out onto a serving plate.
Serve the cake warm or cold.
For garnishing: For a beautiful accompaniment to the yogurt cake, briefly rinse 1 pound strawberries, hull, and cut them in half through the stem end, then sprinkle with 5 tablespoons superfine sugar and the juice of 1/2 lemon and let sit for 1 hour before serving.
