: Let the sponge cool completely (ideally overnight) before cutting into 2 or 3 layers. 2. Make the Yogurt Cream
: Mix gelatin with cold water and let it swell for about 15–40 minutes. Melt it gently (do not boil) in a microwave or water bath.
: Sift the flour and baking powder into the egg mixture. Fold gently with a spatula to keep the air in. Bake : Pour into a lined 18 cm form. Bake at 160∘C160 raised to the composed with power cap C 320∘F320 raised to the composed with power cap F ) for 40–50 minutes or until a toothpick comes out dry.
: Let the sponge cool completely (ideally overnight) before cutting into 2 or 3 layers. 2. Make the Yogurt Cream
: Mix gelatin with cold water and let it swell for about 15–40 minutes. Melt it gently (do not boil) in a microwave or water bath.
: Sift the flour and baking powder into the egg mixture. Fold gently with a spatula to keep the air in. Bake : Pour into a lined 18 cm form. Bake at 160∘C160 raised to the composed with power cap C 320∘F320 raised to the composed with power cap F ) for 40–50 minutes or until a toothpick comes out dry.