Sand cake

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
Grated peel of 1 lemon
2 tablespoons Brandy
6 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

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