Traditional Parsi Cake Method

Ingredients

• 2 cups Cake flour or superfine wheat flour (Quantity estimated for a standard cake. Original text specifies 'Mill's Superfine Wheat Flour' or home-ground washed wheat flour.)
• 1 cup Butter (Quantity estimated. Softened.)
• 1 cup Granulated sugar (Quantity estimated. Finely ground and sifted.)
• 4 large Eggs (Quantity estimated. Separated.)
• 1/2 cup Currants (Quantity estimated. Cleaned and dried.)
• 1 teaspoon Caraway seeds (Quantity estimated. Slightly crushed.)
• 1 tablespoon Lemon zest (Quantity estimated. Finely cut/grated.)
• 1 tablespoon Heavy cream or wine (For grinding the lemon peel.)
• 1 teaspoon Baking powder (Quantity estimated. Original mentions 'soda bicarb' or 'baking powder'.)

Instructions

1. 1The most important step for any pastry or cake is to remove all moisture from the flour. Spread the flour on a large platter and place it in strong sunlight, turning it occasionally, until completely dry and light (about a few hours). If sunlight is not available, dry it in a slow oven or by placing it in a warm pan over low heat, stirring constantly to ensure it dries without browning. Sift the dried flour before use.
2. 2Clean, wash, and thoroughly dry the currants near the stove. Once dry, dust them with a little flour and toss to coat; this prevents them from sinking in the batter. Clean the caraway seeds and slightly crush them. Finely chop the lemon peel, then grind it in a marble mortar with a little sugar and a splash of wine or cream to create a smooth paste.
3. 3Place the butter in a clean earthen pot. If the butter contains any water or buttermilk, wash it in cold water first. Cream the butter using a wooden baton or spoon until it is soft and white. In a separate bowl, beat the egg whites to a stiff froth (ensure no water gets into the whites).
4. 4Do not add all ingredients at once. In a tinned vessel, add ingredients gradually (butter, sugar, yolks, then flour and whites) while beating continuously with a wooden baton. The more the batter is beaten, the lighter the cake will be. If using baking powder or soda, add it at the very end. If using yeast or toddy, allow the batter to rise before baking.
5. 5Preheat oven to 350°F (175°C). Pour the batter into a prepared cake tin. If baking powder was used, place in the oven immediately. Bake for approximately 45-60 minutes or until a skewer inserted comes out clean.