1 Preheat the oven to 175°C (350°F). Grease and line a 20 cm (8 in) round cake pan.

2 In a large bowl, beat the eggs vigorously for 1–2 minutes until slightly frothy to incorporate air.

3 Add the Greek yogurt to the eggs and whisk until smooth and homogenous.

4 Sift the self-raising flour into the wet mixture in two additions, folding gently with a spatula until just combined. Do not overmix to keep the cake light.

5 Pour the batter into the prepared pan, smoothing the top with a spatula.

6 Bake for 30–35 minutes, or until the top is golden and a skewer inserted into the center comes out clean or with a few moist crumbs.

7 Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8 Serve plain, dusted with powdered sugar, or with fresh fruit and a spoonful of yogurt for extra creaminess.