Pink Raspberry Cake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) in diameter springform pan. Line the bottom with parchment paper.

2. 2

   In a bowl, combine the flour, baking powder and salt. Set aside.

3. 3

   In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) sugar, beating until stiff peaks form. Set aside.

4. 4

   In the third bowl, whisk the remaining sugar with the butter, egg yolks and vanilla with an electric mixer. At low speed, add the dry ingredients alternately with the yogurt. With a spatula, fold the egg whites into the batter. Pour in the pan and bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould and cool completely on a rack.