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Butter Cake

Goulash.Chefs's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Pumpkin_Gooey_Butter_Cake.jpg">Image Credit</a></p>
Ingredients
  Sweet butter 1⁄2 Pound
  Sugar 1 Cup (16 tbs)
  Egg yolks 6
  Sifted flour 1 Cup (16 tbs)
  Sifted cornstarch 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Brandy 2 Tablespoon
  Egg whites 6 , stiffly beaten
  Confectioners sugar 1 Tablespoon
Directions

GETTING READY
1. Preheat oven at 325° F.

MAKING
2. In a bowl, take butter.
3. Add sugar gradually while doing so beat it well until it is light fluffy.
4. Add egg yolk, one at a time, beating after each addition.
5. In a bowl, take flour, cornstarch, baking powder and salt.
6. Sift it into the butter mixture. Mix it lightly.
7. Add brandy. Stir well.
8. Add egg whites. Mix well.
9. Butter a 9-inch spring-form pan. Pour the above batter into it.
10. Bake it in an oven at 325° for 1 hour or till a cake tester comes out clean.
11. Invert it on a cake rack. Keep it aside to cool.

SERVING
12. To serve Butter Cake, dust with confectioner-€™s sugar.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Breakfast
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
6

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