: Sift the flour and baking powder into the egg mixture. Fold gently with a spatula to keep the air in. Bake : Pour into a lined 18 cm form. Bake at 160∘C160 raised to the composed with power cap C 320∘F320 raised to the composed with power cap F ) for 40–50 minutes or until a toothpick comes out dry.
: Combine the yogurt (at room temperature or slightly chilled) with fruit puree if using.
: Whip cold heavy cream with powdered sugar until soft peaks form.
: Beat eggs with a pinch of salt and sugar until very thick and pale (approx. 7–10 minutes).
: Gently fold the whipped cream into the yogurt mixture using a spatula. 3. Assemble the Cake
