Yoghurt Sponge Cake

Instructions

1. Separate the eggs.
2. Whisk yolks with hot water until fluffy.
3. Add sugar and vanilla and beat to a cream.
4. Beat the egg whites separately and pour over the other creamed ingredients.
5. Combine flour, cornflour and baking powder and gently sift over the top.
6. Gently fold everything together with a whisk.
7. Pour into a lined springform cake tin.
8. Bake at 180°C, 350°F or gas 4 for 35 min. If it browns too quickly, cover with baking foil and test with a skewer after 20 min.
9. Allow the sponge to cool before slicing in half horizontally.
10. For the filling, beat the cream together with the icing sugar and mix then with yoghurt.
11. Prepare the gelatine according to the instructions and add.
12. Returning the sponge to the springform tin, spread the yoghurt mixture between the two halves and again over the top.
13. Refrigerate for at least 2 hours before serving.