Servings: 10

4 large eggs, separated 4 large eggs, separated
½ cup granulated sugar ½ cup granulated sugar
⅓ c extra-virgin olive oil ⅓ c extra-virgin olive oil
⅓ c plain low-fat yogurt ⅓ c plain low-fat yogurt
1 tsp grated lemon zest 1 tsp grated lemon zest
1 TBSP lemon juice 1 TBSP lemon juice
1 tsp grated orange zest 1 tsp grated orange zest
1 TBSP orange juice 1 TBSP orange juice
½ tsp salt ½ tsp salt
1 c all-purpose flour 1 c all-purpose flour
1 TBSP confectioners' sugar 1 TBSP confectioners' sugar

Preheat oven to 350°F.  Line 9-inch springform pan with parchment paper and spray with olive oil nonstick spray.
With an electric mixer on medium speed, beat egg whites and ¼ c granulated sugar in medium bowl until soft peaks form when beaters are lifted.  Set aside
With electric mizer on medium-high speed, beat egg yolks and remaining ¼ c granulated sugar in another medium bowl until thick and light.  With mixer running at medium speed, slowly drizzle in olive oil.  Add yogurt, lemon zest and juice, orange zest and juice, and salt and beat to combine.  At low speed, add flour and beat just until combined.  Gently fold egg white mixture into batter in three additions until no streaks of white remain.
Scrape batter into prepared pan and bake until center of cake is set, 45 to 50 min.  Cool completely in pan on wire rack.
Remove cake from pan.  Just before serving, dust top of cake with confectioner's sugar, and cut into 10 slices.