6 oz flour (sift with baking powder and cocoa)
2 teaspoons baking powder
2 oz cocoa
A pinch of salt
7 oz butter
7 oz sugar
6 eggs, separated
2 teaspoons vanilla
1 dessertspoon brandy
Method:
Cream butter and sugar till very light. Add egg yolks one at a time, beating well after each addition. Whip egg whites into a stiff froth, then add into mixture. Add flavouring and brandy.
Fold in the flour/baking powder/cocoa into the mixture. Bake in a greased and lined tin in a moderate oven (325-375 degrees Farenheit) for 1 hour or until cake leaves sides of tin.
