Light currant cake

Recipe from: 8/28/2003 12:00:00 AM

Ingredients 9
Servings 20
Time

Ingredients

  • 250
    ml
    butter
  • 250
    ml
    sugar
  • 3
    extra-large eggs
  • 250
    ml
    milk
  • 750
    ml
    cake flour
  • 15
    ml
    baking powder
  • 2
    ml
    salt
  • 250
    ml
    currants
  • 125
    ml
    finely grated lemon rind
 

Method

 
Preheat oven to 180 °C.
Butter two 1-litre loaf tins and line with baking paper.
Grease once more and dust with flour.
Cream together the butter and sugar until light and fluffy.
Add the egg yolks one by one (each with 15 ml of the milk), beating well after each addition.
Sift the dry ingredients together and add to the butter mixture, alternating with the remaining milk.
Stir in the currants and lemon rind.
Whisk the egg whites until stiff and fold into the mixture.
Spoon the batter into the tins and bake for 60 minutes or until done and a testing skewer comes out clean when inserted into the centre of the cakes.
Cool in the tins before turning out.
 

Read more on: bake  |  fruit
 

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