Yogurt Sponge Cake

Preparation

1. Remove the eggs from the refrigerator a few hours in advance so they are at room temperature when you use them.
2. Take the necessary butter out of the refrigerator one hour in advance so it softens and achieves a creamy texture.
3. Preheat the oven to 180ºC, about 30 minutes before baking, to ensure it reaches the correct temperature at the time of cooking.
4. Mix and sift the flour, starch, and leavening agent, ensuring there are no lumps.
5. Beat the softened butter, sugar, and salt until the mixture whitens and becomes fluffy, for at least 6 minutes at medium speed using an electric mixer.
6. In another bowl, lightly beat the whole eggs with the yogurt, lemon juice, and vanilla extract until well incorporated.
7. Alternately add the softened butter and the sifted ingredients in three parts, starting with 1/3 of the butter; gently stir with a spatula from bottom to top, then add 1/3 of the flour and stir. Repeat the cycle until all the ingredients are used up.
8. Grease the mold and pour in the batter, distributing it evenly.
9. Let it rest for 1 hour at room temperature so the bubbles relax and the texture becomes more uniform.
10. Bake the batter at 180ºC for approximately 40 minutes, checking for doneness by inserting a toothpick into the center; it should come out clean.
11. Allow the mold to cool on a wire rack so that the cake tempers evenly.