Light & Airy Raspberry Flower Cake

Instructions

1. Preparation: Preheat your oven to 180°C. Prepare a silicone flower-shaped mold (no oil or butter needed).
2. Egg Whites: Whisk the egg whites in a clean bowl until they reach stiff peaks. Set aside.
3. The Batter: In a medium bowl, beat the egg yolks with the sweetener, lemon zest, and vanilla. Fold in the yogurt until smooth.
4. Dry Ingredients: Sift the flour and baking powder into the mixture and stir gently until combined.
5. The Secret Step: Carefully fold the whisked egg whites into the batter using a spatula. Keep as much air in the mixture as possible for a light texture.
6. Baking: Pour the batter into the mold and press the fresh raspberries into the top. Bake for 25-30 minutes until the cake is golden and firm to the touch.
7. Cooling: Allow the cake to cool completely before de-molding to keep its beautiful flower shape.