100g unsalted butter, softened
½ cup caster sugar, plus 1 tablespoon extra
3 eggs, separated
2 teaspoons vanilla extract
¼ cup sour cream
1 lemon, zested
1 cup plain flour, sifted
½ teaspoon baking powder
125g fresh raspberries, plus extra to serve
Icing sugar to dust
Preheat oven to 180°C and grease a 1.2 litre ovenproof dish.
Using an electric mixer, beat butter and sugar until pale. Add egg yolks and beat for four minutes or until pale and combined.
Add vanilla, sour cream and lemon zest. Beat to combine.
Transfer to a large bowl, sift over flour and baking powder, and then gently stir to combine.
In the cleaned, dry bowl of the electric mixer, whisk egg whites to stiff peaks.
Gently fold into flour mixture in three batches, keeping as much air in the egg whites as possible and pour into baking dish.
Combine raspberries with extra one tablespoon caster sugar and ½ teaspoon water in a bowl. Dot batter with raspberries.
Bake for 30 minutes or until golden brown. Serve warm, scattered with extra raspberries and dusted with icing sugar.
19 August 2016 by Scenic Canada