Pillow Yoghurt cake

This chiffon cake made with yoghurt is super fluffy and soft as a cloud; it will melt in your mouth. You will need 4 eggs, and you will separate the eggs from the yolks. Then, with a wire whisk, whisk the egg yolks until homogenous. Add 150 ml of yoghurt and continue to mix until well combined. Add 50 ml of oil and mix it in for about 3 minutes or until the oil, yoghurt, and eggs are well combined.

For the dry ingredients, in another bowl, sift 60 grams of cake flour and 20 grams of cornstarch, then give them a light mix. Start adding the dry ingredients to the wet ingredients, gently folding everything until you get a smooth batter with no lumps. Set the batter aside. To the bowl with the egg whites, add a few drops of lemon juice, white vinegar, or cream of tartar, then mix it on high speed until bubbles start to appear.

Add 65 grams of caster sugar slowly while mixing at medium-high speed until you reach a soft peak. Then, continue beating at low speed until the egg whites have reached a stiff peak. Only if the meringue is made correctly will the cake have excellent volume and texture. Add one-third of the meringue to the cake batter and fold it in a circular motion until well mixed. Then, pour the mixture into the bowl with the meringue and continue to fold the same way until well combined.

You will need an 8-inch loose-bottom baking pan. Pour the batter into the pan and tap the pan a few times on the counter to get rid of any air bubbles in the batter. Smoothen the top, then bake in a 280 degrees Fahrenheit (140 degrees C) oven for 50 to 55 minutes. Once baked, let the cake cool upside down until completely cooled, then start de-molding the cake from the pan by running a spatula on the edge of the pan to free the cake.