Currant Cake
Yield
2 cakesPrep
25 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or butter substitute |
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| 3 ½ | cups |
cake flour
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
cream of tartar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | cup |
currants
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or butter substitute |
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 828 | ml |
cake flour
|
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
cream of tartar
|
|
| 5 | ml |
baking soda
|
|
| 15 | ml |
lemon zest
grated |
|
| 15 | ml |
lemon juice
|
|
| 237 | ml |
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 at 375℉ (190℃) F about 40 minutes.
