Yogurt Cake

• 4 large eggs, separated
• 1/2 cup superfine sugar
• 3 tablespoons all-purpose flour
• 1 2/3 cups strained Greek-style yogurt
• Grated zest of 1 unwaxed lemon
• Juice of 1 lemon
• 2/3 cup water
• 1 1/4 cups sugar
• 1 tablespoon lemon juice
• Grated zest of 1 unwaxed orange

1. Beat the egg yolks with the sugar to a thick, pale cream.
2. Beat in the flour, then the yogurt, lemon zest, and lemon juice until it is thoroughly blended.
3. Whisk the egg whites until stiff and fold them into the yogurt mixture.
4. Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter.
5. Bake in an oven preheated to 350F for 50 to 60 minutes, until the top is brown.
6. It will puff up like a souffle and then subside.
7. Turn out onto a serving plate, and serve warm or cold.
8. If you are making the syrup, boil the water with the sugar, lemon juice, and grated orange zest for 3 to 5 minutes.
9. Let it cool, then chill in the refrigerator.

eggs, sugar, allpurpose, yogurt, lemon, lemon, water, sugar, lemon juice, unwaxed orange

Taken from www.epicurious.com/recipes/food/views/yogurt-cake-355898 (may not work)