GREEK YOGHURT CAKE

Ingredients......125gm of butter/ marg, softened, 220gm of castor sugar, 3 eggs, separated, 300gm of self raising flour, 1/2 tsp of bi carb of soda, 40gm of granulated nuts, 280gm of Greek yoghurt. This recipe makes 1 x 30cm x 20cm square cake or 12 muffins. Depending on your choice grease and line a pan with baking paper or line your 12 hole muffin pan with muffin wraps. Preheat your oven to 180 deg C. Beat the butter/ marg and sugar in a large bowl with your electric mixer until light and fluffy. Add the lightly beaten egg yolks and beat well till incorporated. Mix together the flour and soda and add to the egg mixture, beat till just combined. Add the yoghurt and granulated nuts. In a separate bowl beat the egg whites with a hand held electric beater until soft peaks form. Gently fold the egg whites into the yoghurt mixture. Either spread the mixture in the prepared pan or divide between the muffin wraps. Bake the cake for 35 minutes or until a skewer inserted comes out clean or bake the muffins in the preheated oven for 20 minutes or until tested with a skewer inserted comes out clean. Leave the cake or the muffins in their pans for 5 minutes before turning out on to a wire rack to cool completely. Optional .... dust with sifted icing sugar over top to serve.