Ingredients
- 125 g 4.5oz butter, softened
- 1 cup caster sugar
- 3 eggs separated
- 2 cups self-raising flour
- ½ teaspoon bicarbonate soda
- 1 cup light greek yoghurt
- 1 small punnet of raspberries washed and dried
Instructions
- Preheat the oven to 160C (320F) fan-forced. Grease and line two small round cake tins.
- Beat the butter and sugar with an electric mixer until light and fluffy. Beat in the egg yolks, one at a time. Stir in the sifted flour and soda in two batches then stir through the yoghurt and most of the raspberries.
- Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Fold the egg whites through the batter in two batches then spread the mixture into the tins.
- Top with the rest of the raspberries.
- Bake the cakes about 35 minutes or until a cake tester comes out clean.
- Turn the cakes onto a wire rack to cool.
Enjoy!
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
