h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: Red Currant Cake - A87993364
Author: Tavaron da Quirm - Arts Editor - U1314679

Just a short recipe from me. It's something even I manage to make so it must be easy.

Love the last line!

This is a useful recipe - I have seen redcurrant jelly, but this is another good use for the fruit

A useful Entry to link to would be A575750 How to Separate Eggs

The recipe looks clear to me as a novice cook. I wondered about Vanilla Sugar, but in the UK it seems Vanilla Extract is what would be used, and the amounts would be similar.

How big is the cake pan that you use?

I burnt that cake far too often already!

I love red currant jelly. It's also great in double-decker cookies.

thanks, I added that, also added the size of the cake pan

26 cm is a normal size for a cake in Germany and Austria. I'm not sure you can find cake tins that big in the UK.

Oh, I wasn't aware of that.

I did some searches and found that 26cm is not as common as 20cm cake tins in the UK, but we could get one fairly easily, so I think it's fine

Thank you!

Thanks, Sasha. What I have been wondering is:do they have redcurrants in the US? I only recently discovered that they don't have blackcurrants there.

According to the gourmet Anglophile sites, it's considered 'posh' to buy these red currants at the upscale organic groceries. They say you can get them frozen, too - we'll let you know if we find any at Walmart.

Thanks a lot for this information.

Your Guide Entry has just been picked from Peer Review by one of our Scouts, and is now heading off into the Editorial Process, which ends with publication in the Edited Guide. We've moved this Review Conversation out of Peer Review and to the entry itself.

If you'd like to know what happens now, check out the page on 'What Happens after your Entry has been Recommended?' at EditedGuide-Process. We hope this explains everything.

Thanks for contributing to the Edited Guide!

(Sorry, only berry I could find!)

Thank you!

Congratulations!

Tasty entry.

Note for the editor: I think a whole tablespoon of vanilla extract sounds quite a lot. Vanilla sugar is just sugar flavoured with vanilla and would be a far more diluted version of the taste.

There are, however, many kinds of vanilla extract, with varying degrees of vanillariness.

Congratulations, Tav - staightforward, basic cake recipes like this are a great addition to anyone's repertoire.

Thanks! And thanks for that comment about vanilla extract, I've never used it.