My grandmother's recipe, a simple sponge cake dotted with sultanas. A quick and tasty recipe that is perfect with a cup of afternoon tea.
This recipe makes a large sultana cake so I have halved the amount to suit a 20cm sandwich tin. Or you can do what I did and use two 11cm springform tins. The perfect size for two! This amount makes two small cakes so if you want just one, halve the recipe again.
225g plain flour
110g caster sugar
110g unsalted butter, softened
60g sultanas
2 eggs
½ tsp baking powder
40g peel and grated lemon zest (optional)
Preheat the oven to 200ºC
Line the base of your tin with baking paper.
Sieve the flour and baking powder.
Cream the softened butter and sugar, then add the eggs one at a time alternating with the flour mixture and beating well. Add the remainder of the flour and then fold in the sultanas, peel and lemon zest, if using.
If you're using small tins, like me, bake for about 30 minutes or until a skewer comes out clean. If you're using a sandwich tin, you may need to give it another 10 minutes or so. And if you make the original recipe in a large cake tin, you should give it an hour.
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