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Yoghurt Cake
Ingredients
Yoghurt 1 small tub
Self-raising flour 3 cups (yoghurt size)
Oil 3/4 cup (yoghurt size)
Sugar 3 cups (yoghurt size)
Eggs 3 (separated)
Yeast 1 tsp
Method
Mix oil, flour, sugar, egg yolks and yeast with a wooden spoon or a rubber spatula until soft. Beat the egg whites until peaks form and then incorporate the yoghurt. Pour the mixture into a round or square greased tin (about 20 cm). Cook in a moderate oven (about 180 deg.) for about 40-50 minutes.
(You can substitute the yoghurt with ½ glass of white wine.)