Pre-heat the oven to 180˚C / 360˚F.
In a bowl, beat the egg whites until soft peaks, around 30 seconds - 1 minute.
3 eggs
Beat the softened butter and caster sugar together until lighter in colour and creamed.
100 g butter, ¾ cup caster sugar / superfine sugar
Continue beating on low and add in the egg yolks, milk, almond extract, orange and lemon zest.
3 eggs, ½ cup milk, 1 orange zest, 1 lemon zest, 1 tsp almond extract
Add the self raising flour over three batches, beating on medium until well combined.
2 ½ cups self raising flour
Pour in any optional fillings (candied peel, sultanas or chocolate chips) and mix in.
⅓ cup candied lemon and orange peel, ⅓ cup sultanas, ⅓ cup chocolate chips
Using a spoon, slowly fold through the beaten egg whites into the batter. Don’t overmix it at this stage, to keep a nice amount of air in the mixture.
Pour out the batter into your colomba mould, homemade mould or a regular baking tin. Note: If using a mould, place onto a tray to keep the shape and avoid spills.