Light currant cake

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20 servings
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Fruit

By Food24 November 03 2009
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Ingredients (9)

250.00 ml butter
250.00 ml sugar
3.00 eggs — extra-large
250.00 ml milk
750.00 ml flour — cake
15.00 ml Baking powder
2.00 ml salt
250.00 ml currants
125.00 ml lemon — zest only
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Method:

Preheat oven to 180 &degC.
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.



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