- 150ml canola oil plus some for greasing
- 3 eggs
- 150g pot of plain low-fat yoghurt
- 250g caster sugar
- 1½ tsp vanilla extract
- zest of ½ a lemon
- 175g cake flour
- 75g cornflour or potato starch
- 1 tsp icing sugar, to serve
- 1 x 22cm savarin or ring mould (or a 22cm or 23cm springform cake tin)
1. Preheat oven to 180°C and grease your ring mould (or springform tin). You can use vegetable oil or a special baking spray for this.
2. Separate the eggs and put the whites in one bowl and the yolks in another. Whisk the whites until you have firm peaks, then set aside.
3. Scrape the yoghurt out of its pot and onto the egg yolks, then use the emptied yoghurt pot to measure out your other ingredients.
4. Add 2 pots (just) of sugar and whisk with the egg yolks and yoghurt until airy and light.
5. Now, fill your yoghurt pot with oil and, beating all the while, slowly add this to the egg-yolk mixture.
6. Beat in the vanilla extract and lemon zest.
7. Still beating, add two yoghurt potfuls of flour, followed by one yoghurt potful of cornflour or potato starch, then scrape down and fold in with a rubber or silicone spatula.
8. Now, with a large metal spoon, dollop in the whisked egg whites and fold them in with the spatula.
9. Fill the prepared ring mould or tin with the smooth, soft batter – it will come right to the top – and bake in the oven for 30 to 35 minutes; when cooked, the sides will come away at the edges and a cake tester will come out clean.
10. Transfer it from the oven to a wire rack, letting the cake sit in the tin for 10 minutes before turning it out.
11. Once cooled (although I love this still slightly warm), transfer it to a serving plate or cake stand and dust with icing sugar.
TIP: Traditionally, this cake would be placed on the plate with the smooth side uppermost, but I rather like it turned back up the way it was baked, with its rustic cracks and uneven surface visible.