A light and airy yogurt-based cloud cake with a melt-in-your-mouth texture, perfect for a low-fat dessert or teatime treat.

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Preheat the oven to 325°F (163°C). Line the bottom of an 8-inch round cake pan with parchment paper (do not grease the sides).
In a large bowl, whisk together egg yolks and half of the sugar until pale and thick.
Add yogurt, oil, and vanilla extract to the yolk mixture and whisk until smooth.
Sift in the flour, cornstarch, baking powder, and salt. Fold gently to combine.
In another bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining sugar and beat to stiff peaks.
Gently fold the meringue into the yolk batter in three parts, being careful not to deflate the mixture.
Pour the batter into the prepared pan and tap gently to release air bubbles.
Bake for 40–45 minutes or until the top is golden and a skewer comes out clean.
Turn off the oven, crack the door open, and let the cake cool inside for 10–15 minutes.
Remove the cake from the oven, invert onto a wire rack, and peel off the parchment. Let cool completely before serving.

Ensure eggs are at room temperature for best volume.
Use a metal or glass bowl for whipping egg whites.
This cake is best served the day it’s made but can be stored in the fridge for up to 3 days.