Tutti Frutti Cake

Ingredients

• 1.5 cup All purpose flour ((maida))
• 0.5 cup Sugar (Powdered)
• 0.5 unit/count Butter (At room temperature)
• 0.5 cup Tutti frutti
• 0.25 cup Whole Milk
• 3 unit/count Egg
• 1 tsp Vanilla extract
• 0.5 tsp Baking soda
• 1 tsp Baking powder
• 0.25 cup Yogurt

Instructions

1. 1Preheat the oven to 320°F (160°C) for 10 minutes, placing the rack in the center. Grease a loaf pan with butter and line it with parchment paper. Set aside.
2. 2Separate the yolks from the egg whites. Using a hand mixer, beat the egg whites continuously for about 3-4 minutes until stiff peaks form. Set aside.
3. 3In a bowl, combine the tutti frutti with two tablespoons of all-purpose flour. Mix until the tutti frutti is well coated. Set aside.
4. 4In a large bowl, whisk the room temperature butter for a couple of minutes until light and fluffy. Add the powdered sugar and continue whisking for 2-3 minutes until the mixture is pale yellow.
5. 5Add the yogurt and egg yolks to the butter-sugar mixture. Mix until well combined. Use a hand mixer to ensure the egg yolks are fully incorporated.
6. 6Sift the all-purpose flour, baking soda, and baking powder to remove any lumps. Add the sifted dry ingredients to the wet mixture.
7. 7Gently mix the dry ingredients into the wet mixture until just combined. Do not overmix to avoid a dense cake. Fold in the coated tutti frutti.
8. 8Add the milk and vanilla extract to the batter and gently mix. Incorporate the beaten egg whites, folding them in carefully to maintain the batter's lightness.
9. 9Pour the batter into the prepared loaf pan. Smooth the top with the back of a spoon and tap the pan a couple of times to release any air bubbles. Top with additional tutti frutti if desired. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
10. 10Once baked, allow the cake to cool in the pan for 10-15 minutes before removing it. Serve warm or cold. Store in an airtight container in the refrigerator for up to 10 days.