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310 g flour
10 egg whites
310 g sugar
2 teaspoons baking powder
10 egg yolks, lightly beaten
455 g butter
6 tablespoons condensed milk
2 drops almond essence
2 teaspoons vanilla essence
2 teaspoons brandy
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Method:
Sift flour twice. Beat egg whites,
sugar and baking powder until thick. Add the beaten egg yolks, a
little at a time, and continue beating until thick and creamy.
Remove to a basin. Place butter and condensed milk in a mixing
bowl. Beat until well blended, about 5 minutes. Add almond
and vanilla essence and brandy. Beat until blended. Add
one cup of egg mixture and mix thoroughly. Fold in flour lightly
with the rest of the beaten egg mixture. Pour batter into a
greased cake tin and bake in moderate oven at 175°C for 10 minutes.
Reduce heat to 135°C and bake for further 45 - 50 minutes or until
done. Turn cake on to a cake rack.
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