Fold ⅓ of the meringue into the yogurt mixture to lighten it.
Carefully fold in the remaining whites in two additions.
Do not overmix — keep the batter airy.
5️⃣ Bake (Water Bath)
Pour batter into the lined pan.
Place pan into a larger baking dish.
Fill the outer dish with hot water (about 1 inch high).
Bake for 50–60 minutes.
6️⃣ Cool Slowly
Turn off oven and leave cake inside (door slightly open) for 20 minutes.
Remove and cool completely.
Chill in fridge at least 1 hour before slicing for best texture.
☁️ Tips for Extra Fluffiness
Use room temperature eggs.
Don’t overbeat the egg whites.
Fold gently — air = fluff.
Bake low and slow.
🍓 Serving Ideas
Dust with powdered sugar
Top with fresh berries
Drizzle with honey
Serve with whipped cream
If you’d like, I can also give you:
A 3-ingredient version
A chocolate version
A no-water-bath shortcut
Or a larger 8-inch cake version 😊
