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.
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.