Butter Cake

Recipe Ingredients

1/2 lb	227g / 8oz	Sweet butter
1 cup	198g / 7oz	Sugar
6		Egg yolks
1 cup	62g / 2.2oz	Flour - sifted
1 cup	62g / 2.2oz	Cornstarch - sifted
1 teaspoon	5ml	Baking powder
1/8 teaspoon	0.6ml	Salt
2 tablespoons	30ml	Brandy
6		Egg whites - stiffly beaten
		Confectioners' sugar

Recipe Instructions

Cream the butter; gradually add the sugar, beating until light and fluffy. Add 1 egg yolk at a time, beating after each addition. Sift the flour, cornstarch, baking powder and salt into the butter mixture; mix lightly and stir in the brandy. Fold in the egg whites. Turn into a buttered 9-inch spring-form pan.

Bake in a 235 degree oven 1 hour or until a cake tester comes out clean. Cool on a cake rack. Dust with confectioners' sugar.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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