Recipe | Sweet
English Cake (Robert Haviv)
The Haviv family often offer English Cake (Gateaux Anglais) with coffee in the afternoon. It is quite dry, which is good with coffee, but originally didn't appeal to me. In New Zealand cakes tend to be more moist. Like most of Robert's recipes this is a bit loose and I've a couple of questions for him next time I see him.
3 eggs, separated
3/4 cup sugar (in 1/4 cup and 2/4 cup portions)
- Whip 1/4 cup sugar with egg whites
2 teaspoons sugar vanilla (or substitute vanilla essence)
1 1/2 cups flour
1 teaspoon baking powder
1 cup mixed dried nuts and raisins
1 lemon, juice only
100 grams margarine (salt free)
- Mix the "soft" bits except egg whites
- Add flour
- Add egg whites
- Mix
- Pour into greased pan
- Bake until golden on top (30-45 min)
Open questions for Robert:
- What happened to egg yolk? (presumably nothing)
- What happened to the extra sugar? (presumably mixed in as a "soft" bit)
- Do you "fold" in the egg white and sugar?