Though this is a simple cake to make, it’s excellent in taste and remains fresh for several days. It’s also lighter than other cakes due to the use of oil and yogurt in place of butter and milk.
1 cup plain yogurt
2 cups sugar
3 cups flour
1/2 cup corn oil
1/2 cup melted butter
1/4 cup natural unsweetened cocoa powder
1 tablespoon baking powder
Few drops of lemon juice
Pre-heat oven at 350F (180C).
In a bowl, mix flour, sugar, oil, melted butter, yogurt, cocoa powder and the two yolks.
In a separate bowl, beat egg whites with a bit of salt and a few drops of lemon juice. Beat until creamy and firm. You may want to add one tablespoon of sugar to make it thinker.
Gently add the whites to the other ingredients, one spoon at a time.
Add the baking powder, mix well and pour in a greased baking pan.
Bake in the over for 40 minutes. Let it cool and then decorate as you like.