Lemon yogurt sponge cake
Directions :
First mix the egg yolks with the vanilla, oil, yoghurt and lemon zest. Form a creamy and homogeneous mixture. Then add the flour and cornstarch.
Separately whisk egg whites with salt and gradually add sugar and lemon juice.
Combine the two pastes and mix well.
Pour everything into an 18 cm diameter mould.
Place the mold in another pan and fill it with hot water.
Bake at 160 degrees for 60-70 minutes.
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