Raspberry Cake

Serves 1/8

Raspberry Cake
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Ingredients

  • 1 egg, separated
  • 3/4 cup sugar
  • 1/3 cup butter or margarine
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups + 1 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup fat free milk
  • 2 cups raspberries

Instructions

  1. Preheat the oven to 350 degrees F. Coat a 9x9 inch baking pan with cooking spray.
  2. In a large bowl beat the egg white until stiff.
  3. Add 1/4 cup of sugar and beat until smooth.
  4. In another bowl beat the butter, vanilla, salt and remaining sugar until creamy. Add the egg yolk and beat well.
  5. Add 1 1/2 cups of the flour, baking powder, milk and egg white. Beat well until combined.
  6. Toss the berries with the remaining flour and fold into the batter.
  7. Pour into the prepared pan.
  8. Bake for 40 minutes or until tester comes out clean.
Recipe Type: Dessert
7.6.4
123

 

Preheat oven to 350 degrees F.   Coat a 9×9 inch baking pan with cooking spray.

In a large bowl beat the egg white until stiff.

Add 1/4 cup of the sugar and beat until smooth.

In another bowl combine the butter,vanilla, salt and remaining sugar.

Beat in the egg yolk.

Add 1 1/2 cups of flour, baking powder, milk and the egg white.

Beat together well.

In another bowl add the raspberries and 1 tbsp of flour.

Toss together well.

Fold the raspberries into the batter.

Spread the batter into the prepared pan.

Bake for 40 minutes or until tester inserted in centre comes out clean.

Cut into squares and serve with whipped cream.

Enjoy!

 

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