RICE LOAF CAKE

 I found this from an old recipe book.The pages of my book are yellow and almost torn now.I've
 kept it for many years. I'm still able to see clearly the written recipe.The author is Betty Yew.

 I love her recipe.I've been following most of her recipes since I started out baking.Then one day,I stop looking at recipe books and turned to the internet for recipes and my poor books all sitting on
the shelf.A few days ago,I began browsing through all the books and so,this is the recipe that caught
my eyes and I decided to do it.It uses rice flour instead of any cakes flour.

 After baked and while the cake is still warm,we were so eager to eat.So eager to try.We ate half of the loaf in the night and half of the loaf in the morning.It tasted nice.

INGREDIENTS;

120g Butter

220g Castor Sugar

4 Eggs

225g Rice Flour,Sifted

Finely Grated Rind Of 1/2 Lemon(optional)

METHOD;

Preheat oven to 180°C.Lined a 1kg loaf tin with greasepaper/grease greaseproof paper.

Cream butter in a mixing bowl.Beat in sugar until light and fluffy.Add lemon rind and
mix well.

Separate eggs. Add yolks to butter mixture one at a time.

Beat egg white until fairly stiff but not dry.Take a spoonful of egg white and mix into butter mixture.
Stir in half the rice flour and add another spoonful of egg white.Add the rest of the rice flour and
the remaining egg white.

Pour into prepared tin.Make a slight hollow in the centre to counteract tendency of bread to rise in the middle.

Bake for 45 minutes or until firm to the touch and slightly shrunken off the edges.

Cool in tin for 5 minutes,then take it out to a wire rack to cool completely.




HAPPY BAKING. ENJOY!