tutti frutti cake

Preheat the oven at (320F) for 10 minutes, placing the rack in the center of the oven. Now grease a loaf pan with butter and line it with a parchment paper and keep it aside. Separate yolk from egg white and keep them aside. Use a hand mixer and beat the egg white continuously for about 3-4 minutes. Keep it aside. In a bowl take tutti frutti and add two tablespoons of maida to it and mix till the tutti frutti is well coated with the flour and keep it aside. In a large bowl add room temperature butter and whisk the it for couple of minutes till it becomes light and fluffy. Now add powdered sugar and whisk for 2-3 more minutes or until it gets a pale yellow colour. Further add yogurt and egg yolk and mix till everything is well combined. You can use hand mixer to beat the egg yolk along with the rest of the mixture.

Now sieve refined flour, baking soda and baking powder to avoid any lumps and add it in the liquid mixture. Gently mix till everything is just combined, do not over mix or the cake will become hard. Now add the tutti frutti and incorporate it in the batter. Finally add the milk and vanilla extract and gently mix again. Then add egg white prepared in the beginning and mix everything well. Now pour the cake batter in the prepared loaf pan. Smoothen the top with the back of a spoon and tap couple of times to remove any air bubbles. Top it with some more tutti frutti and bake it in a preheated oven for 55-60 minutes at 320F or until a toothpick inserted in the center of the cake comes out clean. Once the cake has baked let it cool down for around 10-15 minutes before removing it from the loaf pan. Serve warm or cold. Store in an airtight container in the refrigerator for up to 10 days.