Light orange and yoghurt cake

This scrumptious cake is absolutely ideal for a tasty treat to go alongside your cup of tea or coffee. It’s lovely and light and makes a great dessert to serve up in the warmer months thanks to its zesty flavours.  The best part is it only takes about 10 minutes preparation time before popping into the oven and leaving it to bake. If you want to make it ahead of time, you got put it in an airtight container to be frozen for up to three months and enjoyed whenever the occasion strikes. Dig in! 

Ingredients

• 125 g butter
• 1 tbs orange rind grated
• 1 cup caster sugar
• 3 eggs separated
• 2 cups self-raising flour
• 1/4 cup orange juice
• 1 cup natural yoghurt
  Icing
• 1 1/2 cups icing sugar
• 30 g soft butter
• 1 tsp orange rind grated
• 2 tsp orange juice

Method

1. Preheat oven to 160C. Grease a 20cm cake pan. Add butter, orange rind and sugar to bowl. Beat with electric beaters until light and fluffy. Beat in egg yolks, one at a time. Add half the sifted flour along with half the yoghurt and half the orange juice. Mix well, then repeat with the rest of the flour, yoghurt and juice.
2. Use clean beaters to beat egg whites in separate bowl until soft peaks. Fold in a third of the egg whites into cake batter then fold in the remaining egg whites very lightly. Bake for about an hour or until a skewer inserted in the centre of the cake comes out clean.
3. Add icing sugar, orange rind, butter and some of the juice to a bowl. Stir to combine. Add remaining juice to thin out slightly. Spread over top of cooled cake.