Ingredients:
300g caster sugar
50g butter, softened
3 large eggs, separated
225g Greek styled Yoghurt / plain yoghurt
zest of 1 lemon
175g self raising flour
Method:
1. Preheat oven to 180C. Prepare muffin cups or grease a deep, round 20 cm (8in) cake tin and line the base with non-stick baking parchment.
2. Beat together the sugar, butter and egg yolks in a bowl. Add the yoghurt and lemon zest and beat until smooth. Gently fold in the flour.
3. Whisk the egg whites to a soft peak and carefully fold into the mixture. Turn into the prepared muffin cups / cake tin.
4. Bake for 1 - 1 1/4 hours or until the cake is well risen and firm to the touch. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Note - Angela baked at 160C fan forced for 25 - 30 minutes using muffin cups.
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