Golden Butter Cake Recipe

225 g/8 oz/1 cup butter or margarine, softened
450 g/1 lb/2 cups caster (superfine) sugar
5 eggs, separated
250 ml/8 fl oz plain yoghurt

400 g/14 oz plain (all-purpose) flour
10 ml/2 tsp baking powder
A pinch of salt

Method:

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg yolks and yoghurt, then fold in the flour, baking powder and salt. Whisk the egg whites until stiff, then carefully fold into the mixture with a metal spoon. Spoon into a greased 23 cm/9 in cake tin (pan) and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 45 minutes until golden brown and springy to the touch. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack to finish cooling.