Strawberry Yogurt Cake (No Whipping Cream)

Sponge Cake:

1. Preheat oven to 325°F (160°C) and line a loaf pan with parchment paper.
2. Whisk egg yolks with half the sugar until pale.
3. Add honey, milk, and vanilla extract to the egg yolk mixture and whisk until smooth.
4. Sift cake flour into the mixture and fold gently to combine.
5. In a separate bowl, whisk egg whites with salt until foamy.
6. Gradually add remaining sugar to the egg whites and whisk until stiff peaks form.
7. Fold one-third of the whipped egg whites into the batter to lighten it.
8. Add the remaining whipped egg whites and fold gently until just combined.
9. Pour the batter into the loaf pan, smoothing the top.
10. Bake for 35 minutes or until a toothpick comes out clean.
11. Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
12. Slice and serve.

Yogurt Topping:

Mix 2 teaspoons of honey and 150g of Greek yogurt and apply to the cake as a substitute for whipping cream.