| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Clipping co | 10 | Servings | |
INGREDIENTS
| 1 | c | Sifted flour |
| 1 | c | Sifted cornstarch |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Butter or margarine; softened |
| 1 | c | Sugar |
| Grated peel of 1 lemon | ||
| 2 | tb | Brandy |
| 6 | Eggs; separated |
INSTRUCTIONS
Sift together flour, cornstarch, baking powder and salt. In large bowl of electric mixer, cream butter; gradually add sugar and continue to cream until light and fluffy. Beat in peel and brandy; add egg yolks one at a time, beating well after each. Continue beating, gradually adding dry ingredients. Beat egg whites until stiff but not dry; gently fold into batter. Turn into a greased 10 inch tube pan and bake in a preheated 350 F oven for 45 minutes. Cool cake in pan on a rack for 5 minutes, then turn cake out onto rack to cool. Recipe by: Woman's Day Magazine, December 1974 Posted to MC-Recipe Digest V1 #1023 by Mardi <amdesjar@mb.sympatico.ca> on Jan 19, 1998
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