Yogurt Cloud Cake: The softest cake ever!

Pour the mixture into the 16cm cake tin lined with parchment paper.
Place the cake pan in a slightly larger pan, then place it in a baking sheet and add water to create steam while baking.
Bake for 50 minutes at 110°C/230°F and 10 minutes at 170°C/338°F. To finish, let the cake rest for 10 minutes in the turned off oven.
leave to cool in the refrigerator, sprinkle with icing sugar and enjoy the cold cake!
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