| 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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