Fresh Raspberry Breakfast Cake - cooking recipe

Ingredients

2 eggs, separated
3/4 c. sugar
1/2 c. soft vegetable shortening
1 1/2 c. flour, sifted
1 tsp. baking powder
1/2 tsp. salt
1/3 c. milk
1 tsp. vanilla
2 c. fresh raspberries

Preparation

Preheat oven to 375\u00b0.
Oil a 9-inch cake or tube pan.
In a mixing bowl, beat together egg yolks, sugar and shortening.
Sift together flour, baking powder and salt.
With a wooden spoon, stir the dry ingredients into egg mixture along with the unbeaten egg whites just until well mixed.
Stir in milk and vanilla.
Fold in raspberries.
Pour into prepared pan and bake until the center springs back to the light touch, about 30 to 40 minutes.
Serve warm.