CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689eb15   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Yogurt Cake   
    Categories: Cakes, Dairy, Desserts, Citrus   
         Yield: 8 servings   
       
              Butter; to grease the pan   
         4 lg Eggs; separated, room temp   
       1/2 c  (100 g) granulated sugar   
         3 tb A-P flour   
     1 2/3 c  (400 g) whole-milk Greek   
              - yogurt   
         1    Lemon; zested, juiced   
           pn Salt (opt)   
       
     Set oven to 350ºF/175ºC and butter an 8" or 9"   
     springform pan.   
        
     Using an electric hand mixer or a standing electric   
     mixer fitted with the whisk attachment, beat egg whites   
     on medium-low until the mixture looks frothy, 1 to 2   
     minutes. Slowly start to increase the speed to   
     medium-high. Continue to beat the egg whites until soft   
     peaks form, about 3 minutes. Set aside.   
        
     In a separate bowl but using the same mixer, combine   
     yolks and sugar (no need to wash beaters after the egg   
     white). Beat yolks on medium-high until the mixture is   
     very pale and fluffy, about 3 minutes. Reduce speed to   
     medium and gradually beat in flour, yogurt, lemon zest   
     and juice, and salt until fully incorporated.   
        
     Gently fold half of the egg whites into the yolk-yogurt   
     mixture until only a few streaks remain. Fold in the   
     remaining whites, scraping the bottom and sides of the   
     bowl, until the batter is evenly mixed, light and   
     smooth.   
        
     Scrape the batter into prepared pan and smooth into an   
     even layer. Bake until the top is speckled with golden   
     brown and puffed, 40 to 55 minutes. (The 8" pan will   
     take longer to bake through.) Transfer the pan to a wire   
     rack and let cake cool before cutting. Serve warm or   
     cold.   
        
     Recipe from: Claudia Roden   
        
     Adapted by: Melissa Clark   
        
     Yield: 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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