Go Back

Brandy Butter Cake

Print Recipe

Ingredients
  

Brandy Butter Cream

  • Up to 250g Unsalted butter at room temperature sometimes, I use 200g when I feel like it
  • 100 g Raw Sugar
  • 160 ml Brandy
  • 4 egg yolks
  • 200 g Self-raising flour

Meringue

  • 4 egg whites
  • 80 g Raw Caster Sugar

Instructions
 

  • Preheat the oven to 170°C.

Brandy Butter Cream

  • Cream butter and sugar until almost white, and then add in the brandy.
  • Add eggs one at a time, waiting for each egg yolk to emulsify before adding the next.

Meringue

  • Beat the egg whites with the caster sugar until medium to stiff peak.

Combine and bake

  • Combine the flour, cream and meringue 1/3 at a time, folding in the flour.
  • Line a loaf pan or a 14cm round pan with parchment paper.
  • Pour batter into the pan and bake for 45 minutes on a middle to low rack.
  • Crank the temperature up to 190°C for the last 10 minutes.