Instructions

• Preheat oven to 350°F (177°C). Spray the inside of a 7 inch round cake pan with a cooking oil spray. Line with parchment paper, creating handles along the bottom and sides.
• Separate egg yolks and whites. Place egg whites into fridge until ready to use.
• Add egg yolks, yogurt, and condensed milk to a large mixing bowl. Whisk until ingredients are fully incorporated and smooth.
• Remove egg whites from fridge. Beat at highest speed until stiff peaks form. Add one third of the egg white mixture to your egg yolk batter and fold gently. Repeat with the remaining egg whites in two more additions.
• Pour batter into prepared baking pan. Place your cake pan into a larger baking pan. Pour enough water into the outer pan so the water level reaches ½ inch.
• Bake for 40 minutes, then reduce oven temperature to 325°F (163°C) and bake for an additional 10 minutes. Turn off the oven and leave the cake in the oven for one hour without opening the door.
• After one hour, remove the cake from the oven, lift using the parchment handles, and let cool. Refrigerate for several hours or overnight before serving, and dust with powdered sugar if desired.