BRANDYCAKE Brandy Cake

December 27, 2006 British style moist cake, with hot brandy syrup brushed over the sponge. Before brushing, bring the brandy syrup to a boil to evaporate the alcohol. If you do not want to take out the alcohol, add brandy after removing the sugar syrup from the heat.

●Preparation Tip ●Batter Photo #1 Photo #2 Photo #3 In a bowl, beat eggs and sugar over low heat. (Photo #1) When the mixture becomes creamy and heavy, add flour and stir lightly. (Photo #2) Heat butter until lukewarm and melt. Add the melted butter to the flour mixture and blend. Pour the batter into a pan. Bake in a preheated oven at 180 °C (356 °F) for 25 to 30 minutes until brown. (Photo #3) ●Finish Photo #1 Combine water and sugar in a saucepan. Stir over heat and bring it to a boil. Stir in brandy. When the syrup comes to a boil, remove from the heat. While the sponge is still hot from the oven, soak it generously with the hot brandy syrup using a pastry brush. (Photo #1) Cut the cake into squares. Servings per Recipe Calories per Serving Ready In 8  one 15cm X 15cm square pan  0kcal 90 minutes Batter whole egg 150g  sugar 100g  cake flour 100g  butter 70g  【Preparation】 - Sift flour. - Melt butter. Finish water 100g  sugar 50g  brandy 100g