Serve with fresh whipped cream and fresh fruit of choice.
Ingredients:
- 16 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 4 large eggs, at room temperature, separated
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup milk, at room temperature
- 1 tablespoon brandy, sherry or rum
- 1 teaspoon vanilla or almond extract
Directions:
Preheat oven to 350-degrees.
Lightly grease a 9x5-inch loaf pan.
In a large bowl, beat butter until light.
Separate the egg yolk from the whites.
Beat in the sugar gradually and then the egg yolks, one at a time. Scrape bottom and sides of bowl and beat until light and fluffy.
In a separate bowl, whisk together the flour, baking powder and salt.
In a measuring cup whisk together the room temperature milk, alcohol of choice and extract.
Alternately add wet and dry ingredients, starting and ending with the flour. Pour into a large separate bowl.
Clean the mixer bowl.
Add egg whites and beat till forms stiff peaks.
Fold egg whites into the batter.
Bake cake for 60-65 minutes or until cake tester comes out clean.
If cake seems to be browning quickly, tent with foil.
Remove from oven, loosen edges. Wait 5 minutes and carefully turn out on cooling racks.
Store wrapped for 1-2 days or freeze for longer storage.
Serve with fresh fruit and whipped cream.
Whipped Cream Ingredients:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
Directions for Whipped Cream:
Place sugar in bottom of mixing bowl.
Add whipping cream and beat until forms stiff peaks.
Store in refrigerator and rewhisk before using. Good for 10 hours.
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