Ingredients
30/50 grams granulated Stevia for baking
zest of two lemons
3 eggs, separated
1 tsp vanilla extract
1 plain yogurt
100 grams vegetable oil (sunflower, etc.)
15 grams (1 packet) baking powder
200 grams cake flour
pinch of salt
Preheat oven to 180ºC
Beat the egg yolks with the zest, the Stevia, the vanilla and the yogurt.
Add the oil and salt. Beat well.
Sift the flour with the baking powder.
Beat the egg whites until stiff and hold a peak.
Add a little of the egg whites to the add yolk mixture to thin it out a little.
Blend in the rest of the egg whites with a spatula to create a homogenous mixture.
Pour the batter into a square or rectangular mold lined with baking paper. Or into cupcake molds.
Bake the cake about 40 minutes or until a toothpick comes out clean. For the cupcakes, bake 20 minutes.
Variations:
Use orange zest instead of lemon
Add a teaspoon of cinnamon or powdered ginger
Add chocolate chips