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Heat the oven to 180°C (160°C fan)
Grease and line a 20–22cm cake tin
In a large bowl, whisk the yoghurt, egg yolks, oil and sugar until smooth
Whisk the egg whites separately until stiff peaks form
Gently fold in the whisked egg whites, followed by the vanilla bean paste
Sift in the flour, baking powder and salt
Fold gently until just combined, being careful not to overmix
Pour into the tin and level the top
Bake for 35–40 minutes, until golden and a skewer comes out clean
Cool for 10 minutes in the tin, then turn out onto a rack
Dust with icing sugar and serve with fresh berries on top