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There are infinite variations on this ring cake that can be baked on a baking tray, in a loaf tin or in a ring tin. You can also add chopped nuts or dried fruit.
1. Preheat oven to 180°C (350°F, gas mark 4).
2. Follow steps 1 to 6.
3. Place mixture in tin; bake for 65 minutes (see Cooking Times). Test to see if cooked.
4. Remove cake from oven; leave in tin for 10 minutes to cool. Turn out onto a wire rack and leave to cool completely.
5. When the cake has cooled, cover with melted chocolate.
*Flat cakes baked on baking tray: Oven temperature 180°C; middle rack; cooking time 15–20 minutes
*Medium–high pastries baked on baking tray or in a loaf tin: Oven temperature 180°C; middle rack; cooking time 20–40 minutes
*Tall cakes in a ring tin: Oven temperature 180°C; middle rack; cooking time 50–70 minutes
*For a Fruit and Nut Ring, mix 50 g (1/3 cup/2 oz) chopped blanched almonds, 50 g (1/4 cup/2 oz) each of chopped candied lemon and orange peel and 90 g (3/4 cup/3 1/4 oz) sultanas (golden raisins). Add 2 tbsp flour. Fold ingredients into the basic mixture with the egg whites. Mix 90 g (3/4 cup/3 1/4 oz) icing (confectioners') sugar with 2 tbsp lemon juice or rum and ice the cooled cake.
*For a Chocolate Walnut Cake, chop 100 g (2/3 cup/3 1/2 oz) chocolate and 50 g (1/2 cup/2 oz) walnuts and fold them into the basic mixture with the egg whites. Cover cooked and cooled cake with melted dark (semisweet) chocolate.