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Making this cake may take a little more work, but the end result is worth the effort. A photo of this cake can be found in Diana' Guest Recipe Book - Recipes for International Desserts and Treats
Happy Baking,
Irene
Ingredients:
7 egg yolks
150gm (5oz) castor sugar (superfine or granulated sugar)
1 tsp. vanilla essence or extract
150gm (5oz) butter, softened at room temperature
1 tbsp. brandy
90gm (3oz) plain flour (all-purpose flour)
1 tsp. mixed spice (pumpkin pie spice may be substituted for the mixed spice)
7 egg whites
Instructions:
Grease the base and sides of a 17cm (7-inch) square cake tin and line base with greased greaseproof paper.
Whisk egg yolks with sugar and vanilla essence until creamy. Beat in butter and brandy and stir in flour and mixed spice.
Whisk egg whites until just stiff. Pour egg yolk mixture into egg whites and fold gently.
Heat grill (or broiler in top part of oven) to moderate and place the prepared tin under grill (broiler in top part of oven) for 1 minute. Remove the tin from grill (broiler) and put in a ladleful of batter. Spread batter evenly by tilting tin, and grill (brown under broiler) for 5 minutes, or until lightly brown. Repeat until batter is used up.
Turn out and cool on a wire rack. Cut the cake only when it is completely cooled.
Makes 1 (7-inch) layer cake.
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Irene
03-18-2004 @ 6:56 PM
