Yield: 10 Servings
|1 cup||Sifted flour|
|1 cup||Sifted cornstarch|
|2 teaspoons||Baking powder|
|1 cup||Butter or margarine; softened|
|Grated peel of 1 lemon|
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