Scald one cup of milk and pour hot over the above mixture. Beat well.
Fold into the mixture, carefully, the stiffly beaten whites of 2 eggs. Flavor with a few drops of almond extract. Bake in a moderate oven, exactly as you would bake an angel cake.
This is a delicious, light, flaky cake, if directions are closely followed, but a little difficult to get just right.
"DUTCH" CURRANT CAKE (NO YEAST USED)
- 4 eggs.
- 2 cups sugar.
- 1 cup butter.
- 1 cup milk.
- ½ teaspoonful baking soda.
- 1 teaspoonful cream of tartar.
- 1 teaspoonful cinnamon.
- ¼ teaspoonful grated nutmeg.
- 1 cup dried currants.
- 4 to 4½ cups flour.
Make about as stiff as ordinary cake mixture. The butter, sugar and yolks of eggs were creamed together. Cinnamon and nutmeg were added. Milk and flour added alternately, stirring flour in lightly; sift cream of tartar in with the flour. Add the baking soda dissolved in a very little water, then add the well-floured currants, and lastly add the stiffly beaten whites of eggs. Bake in a large cake pan, generally used for fruit cake or bake two medium-sized cakes. Bake slowly in a moderately hot oven. These cakes keep well, as do most German cakes.