Tapioca Raisin Cake

I have this recipe for more than 20 years and never got to try making it because the availabily of fresh tapioca in the city is scarced unless a kind friend from the kampong gives you some. I finally made it and i like it. It takes the drag out of a plain butter cake and made it more interesting by adding the grated tapioca and raisins. It was a conversation piece for the tasters as most will not imagine that 'east met west'.



Ingredients:

250 g unsalted butter
200 g superfine sugar
3 large eggs - separated
250 g tapioca, grated and un strained
200 g all-purpose flour
1 tsp baking powder
150 g raisin(bloom with water, drain, dry and coat with a tsp of flour )

Method:

1. Preheat oven to 350 f/180 c. Grease and line a 8 inch square baking tray with greaseproof paper.

2. Cream butter with sugar until light and fluffy.

3. Add egg yolks one at a time, beating continously, scrape sides of bowl.

3. Add in grated tapioca and mix to combine.

4. Whisk egg whites until stiff but soft peak and fold in to butter mixture.

5. Sieve flour and baking powder.

6. Fold in flour and then raisins. Check for consistency, it should drop at the count of three, otherwise add in 1 or 2 tbsp milk/water/egg white because the eggs used might not be the right size or the grated tapioca is more drained than expected)

7. Pour into the prepared baking tray and bake in preheated oven for 30 minutes. Check for doneness.

Serves