Yogurt and lemon sponge cake fluffy and fit.

Preheat the oven to 180°.

Mix the dry ingredients on one side: flours and yeast. On the other side we beat the egg whites until stiff and separately the egg yolks with the erythritol.

To the egg yolks add the yogurt and little by little the flour mixture and mix well. Grate a lemon very finely and squeeze it, add and add the olive oil. Finally add the whipped egg whites and integrate with wrapping movements.

Grease a 15 cm mold that can be removed from the mold (I have the lekue silicone mold) and bake at medium height for 10-12 minutes. Check and when the toothpick comes out clean you will know it is done.

Muffin wishes you a good end of the year.