Currant Cake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Butter or butter substitute,
2 cup: Sugar,
4: Eggs,
1 cup: Milk,
3 1/2 cup: Cake flour,
1/4 tsp: Salt,
2 tsp: Cream of tartar,
1 tsp: Baking soda,
1 tbsp: Grated lemon rind,
1 tbsp: Lemon juice,
1 cup: Currants,
Directions:
Cream butter and sugar. Add well-beaten egg yolks and milk. Mix
thoroughly. Sift flour, measure, and sift with baking soda, salt, and
cream of tartar. Add lemon juice, lemon rind, and currants which
have been dredged in 2 tablespoons of the flour. Fold in stiffly
beaten egg whites. Pour into well-oiled cake pans. Bake in moderate
oven (375 F) about 40 minutes. Florence Taft Eaton, Concord, MA.
Source from luhu.jp
thoroughly. Sift flour, measure, and sift with baking soda, salt, and
cream of tartar. Add lemon juice, lemon rind, and currants which
have been dredged in 2 tablespoons of the flour. Fold in stiffly
beaten egg whites. Pour into well-oiled cake pans. Bake in moderate
oven (375 F) about 40 minutes. Florence Taft Eaton, Concord, MA.
Source from luhu.jp
Tags
Cakes