Yield: 10 Servings
Measure | Ingredient |
---|---|
1 cup | Sifted flour |
1 cup | Sifted cornstarch |
2 teaspoons | Baking powder |
½ teaspoon | Salt |
1 cup | Butter or margarine; softened |
1 cup | Sugar |
\N \N | Grated peel of 1 lemon |
2 tablespoons | Brandy |
6 \N | Eggs; separated |
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@...> on Jan 19, 1998