- 250 g soft butter
- 2 cups caster sugar
- 6 eggs, separated
- 4 cups self-raising flour
- 1 t bicarbonate of soda
- 2 cups plain or vanilla yoghurt
- 2 t lemon zest
- icing sugar
- 400 g strawberries, sliced
Preheat the oven to 160°C.
Lightly grease a 28cm-deep round cake tin.
Cream the butter and caster sugar until light and fluffy. Gradually add the egg yolks and beat well.
Sift the flour and bicarbonate of soda.
Add the yoghurt, lemon zest and sifted flour to the mixture and combine until smooth.
Beat the egg whites until light then gently fold into the flour-and-yoghurt mixture.
Spoon into the prepared tin and bake for 45 to 60 minutes or until cooked when tested wit a baking pin.
Remove from the oven and turn onto a wire rack to cool.
Dust with icing sugar and serve with sliced strawberries.