Sourdough soft fruit cake

 Sourdough soft fruit cake

 Sourdough soft fruit cake

 Sourdough soft fruit cakem before baking

Using up excess sourdough, I make this fruit cake regularly, to make it softer without using butter, I now whisk egg whites before folding into the mixture. The result is a lighter cake, great to eat fresh, or refreshed by toasting.

Sourdough 350gm
2 egg yolks
pick of salt
mix dried fruits (raisin, stem ginger, citrus peel, apricot etc)
2 egg whites whisk to hard peak

1. Mix the first 3 ingredients and rest to let the dried fruits to swell up.
2. Whisk egg whites, fold in gently, mix well. Bake at 180˚ until cooked through, around 40 minutes.