Doses and ingredients

250 g Gluten-Free Leavened Cake Mix “Il Pane di Anna”
5 eggs
250 g of sugar
1 125g jar of yogurt (recommended citrus yogurt)
1/2 glass of extra virgin olive oil

Procedure:

Separate the egg yolks from the whites. Whisk the egg yolks with the sugar until frothy, add the yogurt, half a cup of oil, and mix. Add the flour and mix well. Beat the egg whites until stiff and fold them into the batter. Stir gently with a wooden spoon, moving from top to bottom to avoid deflating the mixture. Pour the batter into a greased and floured cake pan and bake in a preheated oven at 180°C (350°F) for 40 minutes. Test with a toothpick!
eee… enjoy your meal!