White Chocolate Sponge Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease two 6-inch round cake pans and line the bottoms with parchment paper.

   Tip: Use a gentle touch to avoid damaging the cake pans.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Sift the dry ingredients to remove any lumps.

3. 3

   In a large mixing bowl, whisk together the melted white chocolate and Greek yogurt.

   Tip: Use an electric mixer on medium speed to ensure a smooth consistency.

4. 4

   Add the eggs one at a time, whisking well after each addition.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Gradually add the dry ingredients to the wet ingredients, whisking until just combined.

   Tip: Avoid overmixing, which can result in a dense cake.

6. 6

   Divide the batter evenly between the prepared pans and smooth the tops.

   Tip: Use a spatula to remove any air pockets.

7. 7

   Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Avoid overbaking, which can dry out the cake.

8. 8

   Remove from the oven and let cool in the pans for 5 minutes.

   Tip: Use a wire rack to cool the cakes completely.

9. 9

   Dust the cakes with confectioner's sugar and serve.

   Tip: Use a spatula to remove any excess sugar.