| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
Plus |
| 3 |
tb |
Unsalted butter |
| 1 |
c |
(scant) sugar |
| 3 |
|
Eggs; room temperature |
| 6 |
|
Egg yolks; room temperature |
| 3/4 |
c |
Plus |
| 1 |
tb |
Unbleached white flour |
| 1/2 |
c |
Plus |
| 1 |
tb |
Cornmeal; plus |
|
|
Additional cornmeal for pans |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
|
|
Confectioners sugar |
INSTRUCTIONS
From: Carol Sitea <sitea@messier.eecs.berkeley.edu>
Date: 14 May 1995 06:34:26 -0600
Makes 2 10 x 4 cakes. Mix cream butter sugar with electric mixer, 5
minutes. Add eggs and yolks, 1 at a time beat well after each one. Sift dry
ingredients together, add to wet ingredients, taking care not to deflate.
Butter 2 pans, coat with cornmeal. Pour batter into pans. Bake in 375
degree oven about 30 minutes. Cool on rack. Unmold while warm. Sprinkle
confectioners sugar over top.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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