Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Plus |
| 3 tablespoons | Unsalted butter |
| 1 cup | (scant) sugar |
| 3 \N | Eggs; room temperature |
| 6 \N | Egg yolks; room temperature |
| ¾ cup | Plus |
| 1 tablespoon | Unbleached white flour |
| ½ cup | Plus |
| 1 tablespoon | Cornmeal; plus |
| \N \N | Additional cornmeal for pans |
| 2½ teaspoon | Baking powder |
| ½ teaspoon | Salt |
| \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.
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