225 g (8 oz) butter or soft margarine
140 g (5 oz) white sugar
140 g (5 oz) dark soft brown sugar
4 eggs, separated
350 g (12 oz) plain flour
15 g (1 tbsp) baking powder
10 g (2 tsp) ground allspice
10 g (2 tsp) ground cinnamon
5 g (1 tsp) ground nutmeg
225 ml (8 fl oz) water
140 g (5 oz) white sugar
140 g (5 oz) dark soft brown sugar
4 eggs, separated
350 g (12 oz) plain flour
15 g (1 tbsp) baking powder
10 g (2 tsp) ground allspice
10 g (2 tsp) ground cinnamon
5 g (1 tsp) ground nutmeg
225 ml (8 fl oz) water
method
1. Cream the butter or margarine with the sugars, then beat in the egg yolks, one at a time.
2. Sieve together the dry ingredients and gradually add to the creamed mixture, alternating with the water.
3. Beat the egg whites until stiff and gently fold them into the mixture.
4. Turn the mixture into a well-greased 22.5 cm/9-in square pan and bake in a preheated oven at 190°C ( 375°F) Gas 5 for 40 minutes.
5. Cook the cake for 10 minutes then turn out onto a wire rack.
2. Sieve together the dry ingredients and gradually add to the creamed mixture, alternating with the water.
3. Beat the egg whites until stiff and gently fold them into the mixture.
4. Turn the mixture into a well-greased 22.5 cm/9-in square pan and bake in a preheated oven at 190°C ( 375°F) Gas 5 for 40 minutes.
5. Cook the cake for 10 minutes then turn out onto a wire rack.
rate this recipe
9.0
out of 10
1 user has helped to rate this recipe.
more information
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
