Dense Yogurt Pot Cake

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Nigella's Yogurt Pot Cake (from NIGELLISSIMA) is based on a traditional Italian cake called Ciambella, derived from the ring shape of the cake. The cake does not have any chemical leavening (such as baking powder), but instead relies on air incorporated by whisking the eggs.

The egg whites in particular provide leavening for the cake and it is most likely that when these were mixed in some air was lost. The whites should be whisked to firm peaks, but if they are whisked too much then they can start to collapse and lose air. Whisk only to the point where the whites stand up in a peak when you lift the beaters and if in doubt whisk only to soft peaks, where the tip of the peak flops over. If the whites start to look like cotton wool then they have been whisked too far. Also make sure that the bowl and whisk are clean and completely grease free, as any traces of grease will prevent the whites from whisking up properly. Finally, when folding in the whites you may find it easier to initially fold in a couple of large spoonfuls of the whites before adding the rest. Mixing a small amount of whisked whites in initially loosens the cake batter, making it easier to fold in the rest of the whites without knocking too much air out.