Hello lovelies welcome back to my page, Here is a very light sponge which was known in the days of Sir Walter Scott (he mentions it in his novel “St Ronan’s Well”).
One pound caster sugar (granulated sugar)
8 ounces soft butter
6 eggs (size 3)
12 ounces (350g – nearly 4 cups) sifted plain flour (all purpose in the US)
Half teaspoon ground cinnamon
Finely grated lemon peel
1: Whisk the eggs thoroughly.
2: Cream the butter and sugar to make it light and frothy and slowly beat in the whisked eggs.
3: Add the lemon rind and cinnamon and then gradually beat in the flour, beating continually to ensure the mixture is kept light.
4: Line a large cake tin with well greased paper (vegetable parchment in the US) and pour in the mixture.
5: Bake in a pre-heated oven at 375F/190C/Gas Mark 5 for 35 minutes until golden brown and well risen.
6: You can sprinkle icing sugar (frosting) on top five minutes before removing it from the oven.
7: Allow to cool for ten minutes before removing from the tin and cool on a wire rack. Some people add a layer of icing (frosting) to the top once it is cold – but that is rather at variance with the title of “Diet Loaf”.
I hope you enjoy this weeks traditional Scottish recipe for the diet loaf cake, I know it goes down a treat in my house there’s never any left at the end of the day.
What’s your favourite traditional recipe?