Sand cake
10 Servings
Ingredients
| Quantity | 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 | |
Directions
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