A few weeks ago, when it was REALLLLY quiet at work, I spent more time than I should have going through the Mary Berry Baking Bible copying out recipes (shhhh) and debating which baking tins to buy to fill out my collection...yesterday I found myself with the time, ingredients, new tin and the opportunity to try out one of these fabulous recipes.
This Lemon Yoghurt Cake was simple to make and baked really nicely. There isn't much butter (only 50g!!) and the yoghurt and whisked egg whites makes it really light and moist. I haven't baked with yoghurt before...but I was acutally really pleased with the result!
Lemon Yoghurt Cake (from Mary Berry Baking Bible)
300g caster sugar
50g soft butter
3 large eggs, separated
225g (8oz) greek yoghurt
grated rind of 1 lemon
175g self raising flour
Pre-Heat Oven to 180 C
Grease and Paper 8 inch round springform pan
Beat together sugar, butter and egg yolks.
Add yoghurt, lemon rind and beat until smooth.
Gently flod in the flour.
In a separate bowl whisk egg whites until soft peaks have formed and carefully fold into mixture.
Bake for 1-1/4 hours (leave to cool in tin for 10 mins before removing from tin to cool completely)
When cake is cooled completely combine 100g icing sugar, sifted and 1 TBSP lemon juice. Pour over the cake and smooth over with a palette knife. Leave to set.