|Eggs||4 , separated|
|Butter||1⁄3 Cup (5.33 tbs), cut into pieces (4)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Sifted flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
Preheat oven to 375Â°.
Butter an 8" square pan.
Beat egg whites in large bowl with rotary beater until soft peaks form.
Add 1/4 cup of the sugar and continue beating until stiff.
Put egg yolks into Osterizer container, cover and blend at STIR until light yellow in color.
Push BLEND button, remove cover and drop in butter, one piece at a time; continue processing until smooth.
Add remaining 1/4 cup of sugar, brandy, vanilla and salt.
Pour over egg whites and fold together gently.
Sprinkle flour and baking powder over egg mixture and fold in gently but thoroughly.
Pour into prepared pan and bake 30-35 minutes.
While cake is baking, combine sugar and water in saucepan.
Cook over medium heat until syrup makes a soft ball when dropped into cold water, or candy thermometer reaches 238Â°.
Remove from heat and stir in sherry.
As soon as torte is removed from oven, poke holes throughout the top with skewer.
Pour hot syrup over torte.
When syrup has been absorbed, sprinkle top with flaked coconut.
Serve warm or cold with unsweetened whipped cream if desired.