Preheat oven to 350. Beat egg yolks until thickened and picket. Add milk and
yogurt, grated peel and orange succus, then beat in 3/4 of the dough, flour,
& vanilla until quiet. In a large bowl beat the egg whites on medium speed
until they are frothing. Beat in the remaining sugar on high until stiff peaks
manikin. Gently fold in the yolk mixture into the whites until combined. Pour
the batter into a 9-inch square cake pan. Place the pan in a larger
container and pour in boiling water until it comes half way up the outer
sides of the cake pan. Bake the cake in the oven for astir 30 minutes or
until it is prosperous. Serve with sweetened fruit yogurt, if desired

From Lebanese Cooking: An Introduction to This Special Midriff Eastern
Cuisine by Ward, Susan, p.125. 641.5956 Ward