Tuesday, October 23, 2012

Yoghurt-pot cake (Nigella's breakfast chambella)

  • 3 eggs separated
  • 1 pot of yoghurt
  • 2 pots sugar
  • 1 pot of oil
  • 1 pot cornflower
  • 1/2 lemon 's worth of lemon zest
  • 2 caps of vanilla
  1. Whisk white until stiff and set aside
  2. To egg whites add the yoghurt and 2 yoghurt pots full of sugar and whisk add oil and cornflower while whisking
  3. Mix in lemon and vanilla. Fold in 1/3 of egg white vigorously then gently fold in the remaining 2/3
  4. Pour into ring tin (fill almost to the rim)
  5. 1.2 hour in moderate oven and once cooled dredge in icing sugar and serve