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Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Sweet butter

  2. 1 cup 198g / 7oz Sugar

  3. 6 Egg yolks

  4. 1 cup 62g / 2 1/5oz Flour - sifted

  5. 1 cup 62g / 2 1/5oz Cornstarch - sifted

  6. 1 teaspoon 5ml Baking powder

  7. 1/8 teaspoon 0.6ml Salt

  8. 2 tablespoons 30ml Brandy

  9. 6 Egg whites - stiffly beaten

  10. Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Cream the butter; gradually add the sugar, beating until light and fluffy. Add 1 egg yolk at a time, beating after each addition. Sift the flour, cornstarch, baking powder and salt into the butter mixture; mix lightly and stir in the brandy. Fold in the egg whites. Turn into a buttered 9-inch spring-form pan.

  2. Bake in a 235 degree oven 1 hour or until a cake tester comes out clean. Cool on a cake rack. Dust with confectioners' sugar.

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