France

Breton Cake

• 150g butter, melted
• 150g caster sugar
• 150g flour, sifted
• 4 eggs, seperated
• 15g live yeast, mixed with 75ml warm water
• 5ml orange water

In a bowl combine the butter, sugar, flour and egg yolks. Add the yeast mixture and the orange water. Allow the batter to rest for an hour or so in warm place.

Butter a 20cm square, 5cm deep cake tin. Beat the egg whites into stiff peaks and fold into the batter. Pour into the tin and bake in the oven at gas mark 5 (375°F, 190°C), for 40 minutes without opening the door