Greek Yoghurt Cake

Separate the egg yolks and whites into two different bowls.

With a whisk mix the yolks with the Greek yogurt, lemon zest and condensed milk until smooth.

In the other bowl beat the egg whites with a hand mixer until stiff peaks form

Add egg white mixture to your egg yolk batter and gently fold it in with a spatula until evenly combined.

Prepare a 20cm round baking tin by lining the bottom with baking paper. Pour batter into the baking tin. Bake the cake in a water bath. For this place your tin into the bigger pan and add enough water into the outer pan so that the water level reaches half way up.

Bake for 40 minutes at 180C. Then reduce the baking temperature to 160C and bake for 10 more minutes. The cake should have risen and the surface should be golden brown. Turn off the oven but do not open the oven door and leave the tin in the oven for one hour. Remove the cake from the oven and let it cool to room temperature. Then place cake in the fridge for 6 hours or overnight.

Remove cake from the fridge and serve straight away. Optional to dust icing sugar on top.