1 cup (250 ml) unbleached all-purpose flour

1 teaspoon (5 ml) baking powder

1/4 teaspoon (1 ml) salt

3 eggs, separated

1 pinch cream of tartar

1 1/4 cups (310 ml) sugar

1/2 cup (125 ml) unsalted butter, softened

1 teaspoon (5 ml) vanilla extract

1/2 cup (125 ml) plain 2% yogurt

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) in diameter springform pan. Line the bottom with parchment paper.

In a bowl, combine the flour, baking powder and salt. Set aside.

In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) sugar, beating until stiff peaks form. Set aside.

In the third bowl, whisk the remaining sugar with the butter, egg yolks and vanilla with an electric mixer. At low speed, add the dry ingredients alternately with the yogurt. With a spatula, fold the egg whites into the batter. Pour in the pan and bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould and cool completely on a rack.

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