PREP TIME: 30min
COOK TIME: 1hr
SET TIME: 8hrs SERVES: 10-12
1 ½ cups caster sugar
150g unsalted butter, melted
1 cup greek style yogurt
2 tsp vanilla essence
2 cups self-rising flour
1 tbsp lemon zest
1 tbsp lemon juice
4 cups icing sugar
3 tbsp meringue powder
¼ cup water (warm)
¼ cup lemon juice
2 drops red food coloring
Christmas holly toppers of choice
Step 1: Preheat oven to 160°C.
Step 2: Grease an Angel Food cake pan with spray oil.
Step 3: Place the sugar, butter, eggs, yogurt, vanilla essence, lemon zest, lemon juice and flour into a large mixing bowl. Whisk together to combine.
Step 4: Fold through the raspberries.
Step 5: Pour the cake mixture into the cake pan and bake for 1 hour or until cake is cooked through.
Step 6: Turn cake out of pan and onto cooling wire rack to cool.
Step 7: Begin making Royal icing by combining icing sugar and meringue powder in a large mixing bowl. Mix together well.
Step 8: Add warm water, lemon juice and red food colouring. Beat together until stiff smooth consistency forms.
Step 9: Ice cake using a piping bag, spatula and turntable.
Step 10: Top with Christmas holly toppers and set aside for icing to set for 6-8 hours.