Steps

1. Lightly grease the inside of a 15cm cake pan with vegetable oil. This helps the parchment paper stick better.
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2. Line the bottom of the pan with a circular piece of parchment paper cut to 15cm in diameter, and line the sides with strips of parchment paper.
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3. Mix the plain yogurt well until smooth. If there's any liquid, don't drain it; just mix it back in before measuring.
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4. Measure out 180g of the mixed plain yogurt and place it in a bowl.
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5. Separate 3 eggs into whites and yolks. Place the egg whites in a large bowl and chill in the refrigerator. Add the yolks to the yogurt bowl. Chilling the egg whites will help them whip up better.
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6. Thoroughly mix the egg yolks with the yogurt.
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7. Add 20g of granulated sugar and mix well until no grittiness remains.
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8. Sift in 40g of cake flour and mix until no lumps remain. If using rice flour, you don't need to sift it. Due to the yogurt's moisture content, more cake flour is used.
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9. Whip the chilled egg whites using a hand mixer on high speed for 30 seconds.
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10. Once coarse foam forms, add all of the 40g of granulated sugar and continue whipping on high speed for another 30 seconds.
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11. Finally, whip on low speed for 1 minute to create a fine, smooth meringue. Be careful not to overbeat, as this can make the meringue clumpy and difficult to fold. The meringue should form soft peaks that droop slightly when the whisk is lifted.
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12. Add 1/3 of the meringue to the egg yolk mixture and mix thoroughly to combine.
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13. Add another 1/3 of the meringue and gently fold it into the batter, lifting from the bottom. If there are any large lumps of meringue, insert the whisk and give it a quick twist to incorporate them smoothly.
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14. Pour the remaining egg yolk mixture back into the meringue bowl and gently fold until just combined.
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15. Switch to a rubber spatula and continue to gently fold, lifting from the bottom to ensure no streaks remain.
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16. Pour the batter into the prepared cake pan.
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17. Gently drop the pan 2 to 3 times from a slight height and lightly swirl a skewer around the surface to pop any large air bubbles and flatten the top.
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18. Place a heatproof dish (or two ramekins) on a baking sheet. Line the dish(es) with 2 to 3 sheets of parchment paper (or a clean kitchen towel).
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19. Place the cake pan into the dish and pour 70-80°C (158-176°F) hot water into the dish, filling it to a height of 1 to 2cm around the pan.
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20. Bake in a preheated oven at 150°C (300°F) for 60 minutes using a water bath. If the cake starts to brown too much, cover it loosely with aluminum foil. If the cake over-inflates during baking, open the oven door for 10-15 minutes periodically to release steam. This is a recommended baking time, but adjust as needed for your oven.
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21. While the cake is baking, prepare the fruit sauce. In a heatproof container, combine 80g of frozen mixed berries, 2 tsp of granulated sugar, and 1 tsp of lemon juice.
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22. Mix lightly, then microwave uncovered on 600W for 2 minutes and 30 seconds.
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23. After heating, stir well (being careful of the heat) and let it cool in the refrigerator. It will thicken as it cools.
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24. Carefully remove the baked cake from the pan. Place parchment paper on a serving plate, invert the cake onto it, and then peel off the parchment paper from the bottom and sides.
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25. If you are concerned about the cake collapsing, letting it cool slightly in the pan before inverting can help stabilize it.
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26. Serve the cake with the chilled fruit sauce drizzled over it.
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