There is something completely charming about this cake. It begins by emptying a yogurt pot, then measuring the remaining ingredients using the pot. It is called “Chambella” in Italian and typically eaten for breakfast.
1 x 6oz. plain whole-milk yogurt carton (2/3 cup)
3 eggs, separated
1 carton vegetable oil (2/3 cup)
2 cartons caster sugar (1 1/3 cups)
2 capfuls vanilla extract
zest of 1/2 lemon
2 cartons plain flour (1 2/3 cups)
1 carton corn starch (2/3 cup)
confectioner’s sugar, for dusting
Heat the oven to 350°F and grease a 9″ ring mold or savarin tin.
Scrape the yogurt out of it’s carton into a large bowl. Beat in the egg yolks, then slowly beat in the oil. Add the vanilla and lemon zest. Using a rubber spatula, fold in the flour and corn starch. Beat the egg whites into stiff peaks and fold in gently.
Fill the prepared tin with the smooth, soft batter (it will come to the top). Bake for 30-35 minutes, or until the edges come away and a cake tester comes out clean. Let the cake sit in the tin for 10 minutes, then turn it out onto a wire rack to cool completely. Dust with confectioner’s sugar to serve.