Yield: 12 Servings
|3 tablespoons||Unsalted butter|
|1 cup||(scant) sugar|
|3 \N||Eggs; room temperature|
|6 \N||Egg yolks; room temperature|
|1 tablespoon||Unbleached white flour|
|1 tablespoon||Cornmeal; plus|
|\N \N||Additional cornmeal for pans|
|2½ teaspoon||Baking powder|
|\N \N||Confectioners sugar|
From: Carol Sitea <sitea@...>
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .