Traditional Scottish Recipes
- Diet Loaf
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
Whisk the eggs thoroughly. Cream the butter and sugar to make it light and frothy and slowly beat in the whisked eggs. Add the lemon rind and cinnamon and then gradually beat in the flour, beating continually to ensure the mixture is kept light.
Line a large cake tin with well greased paper (vegetable parchment in the US) and pour in the mixture. Bake in a pre-heated oven at 375F/190C/Gas Mark 5 for 35 minutes until golden brown and well risen. You can sprinkle icing sugar (frosting) on top five minutes before removing it from the oven. 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".
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