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1
Combine the first 3 ingredients in a bowl; stir well, and set aside.
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2
Beat 2 egg yolks in a large bowl at high speed of a mixer for 2 minutes.
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3
Gradually add 1/2 cup sugar, beating until thick and pale (about 2 minutes).
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4
Add 2 tablespoons water and vanilla, beating at low speed until blended.
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5
Add the flour mixture, and beat well.
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6
Beat 3 egg whites at high speed of a mixer until foamy.
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7
Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
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8
Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
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9
Pour batter into an 8-inch square baking pan coated with cooking spray.
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10
Bake at 350 degrees for 20 minutes or until cake springs back when touched lightly in center; let cool 5 minutes in pan on a wire rack.
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11
Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire rack; let cool completely.
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12
Place cake, bottom side up, on an ovenproof platter.
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13
Spread jam over cake.
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14
Cut container of frozen yogurt in half; reserve one half for another use.
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15
Cut remaining half of frozen yogurt into 1-inch-thick slices.
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16
Arrange frozen yogurt slices over jam; cover and freeze at least 15 minutes.
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17
Beat 4 egg whites and cream of tartar at high speed of a mixer until stiff peaks form; set aside.
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18
Combine 1/3 cup sugar and 3 tablespoons water in a saucepan, and bring to a boil.
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19
Cook, without stirring, until candy thermometer registers 238 degrees.
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20
Pour sugar mixture in a thin stream over egg whites, beating at high speed.
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21
Spread meringue over yogurt slices and around sides of cake (yogurt and cake should be completely covered with meringue).
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22
Bake at 500 degrees for 2 minutes.
