Corn Sponge Cake A Spanish Recipe Recipe

Half a pound of corn meal, half a pound of butter, seven ounces of

granulated sugar, seven eggs, two tablespoonfuls of catalan (brandy).

Beat separately the whites and yolks of the eggs; when the yolks are

beaten to a cream add the sugar, then the whites of eggs, stir the corn

meal in lightly, then the butter melted, and the brandy. Mix well, pour

into shallow pans well buttered, and bake in a moderate oven from twelve

to fifteen minutes, test with a straw. Best when quite fresh.

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