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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Colombian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat the oven to 325 degrees. | 2. Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy. | 3. Add the egg yolks, one at a time, continuing to beat on medium-high speed. | 4. Stir in brandy and vanilla and mix well. | 5. Sift the flour and salt together into the butter/egg mixture and blend very well. | 6. Beat the egg whites until stiff and dry. | 7. Fold the whites into the batter with a rubber spatula until no white bits are visible--but be gentle. | 8. Butter one ten inch cake pan (or small loaf tins if you want to freeze some). | 9. 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. | 10. 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. | 11. 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. | 12. Cool on a rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	cups	unsalted softened	3255.18	0.2724	3.859	368.2394
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
egg	9		separated	643.5	3.24	56.52	42.795
brandy	2	tablespoons		-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cake flour	4 1/2	cups	sifted	2231.73	481.055	50.553000000000004	5.3019
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.