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In a large mixing bowl, separate the eggs. Place the egg whites in one bowl and the egg yolks in another.
Beat the egg whites with an electric mixer or whisk until stiff peaks form (this will help give the cake its light texture).
In the bowl with the egg yolks, add the yogurt and mix until smooth and combined.
Combine the Ingredients:
Gradually add the flour to the yogurt and egg yolk mixture, stirring to incorporate. If you're using self-rising flour, there’s no need for additional leavening agents.
Carefully fold the beaten egg whites into the yogurt mixture using a spatula. Be gentle to keep the airiness of the egg whites, which will help the cake rise.
Bake:
Preheat your oven to 350°F (175°C).
Pour the batter into a greased or lined 8-inch cake pan.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and the cake is golden on top.
Cool and Serve:
Let the cake cool in the pan for about 10 minutes, then remove it from the pan and cool completely on a wire rack.
Once cooled, you can dust the cake with powdered sugar or top it with fresh fruit, whipped cream, or your favorite topping.
Serving and Storage Tips:
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