Measure out all the ingredients needed. Separate the egg yolks from the white making sure not a drop of the yolks gets into the white. Sift flour and baking powder In another bowl and set aside. In a mixing bowl, whisk the egg yolks, oil, flavour and yoghurt together.

Add the flour mix to the wet ingredients and whisk properly to combine. Using a hand or stand mixer whisk the egg white until it's foamy, then add the vinegar or lemon juice, before adding the sugar gradually.

Whisk on high speed until stiff and glossy peaks form as seen in the picture. Add a small portion of the whisked egg whites to the flour mixture to loosen it up.

Then pour the mixture into the whisked egg white and fold gently so you don't deflate the air bubbles. The air bubbles are very important because they are responsible for the fluffy and tender nature of the cake.

Transfer the batter into a greased/ lined baking pan. I used aluminium foils. And bake @ 170 degrees centigrade for 35-40 minutes or until a toothpick inserted comes out clean.

Turn the cake upside down on a cooling rack immediately it comes out of the oven. This is to prevent the cake from collapsing. Slice and enjoy.