Ingredients
Instructions
- Pre-heat the oven to 325 degrees.
- Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy.
- Add the egg yolks, one at a time, continuing to beat on medium-high speed.
- Stir in brandy and vanilla and mix well.
- Sift the flour and salt together into the butter/egg mixture and blend very well.
- Beat the egg whites until stiff and dry.
- Fold the whites into the batter with a rubber spatula until no white bits are visible--but be gentle.
- Butter one ten inch cake pan (or small loaf tins if you want to freeze some).
- Place parchment paper on the bottom of the buttered pan and press it down, then turn the paper so it is buttered on both sides.
- Pour the batter in the pan and give it a bit of a whack against the counter to make sure it is settled in the pan.
- Bake for about an hour, or until the cake begins to pull away from the sides and a knife inserted in the middle comes out clean.
- Cool on a rack.