Sand Cake III

Here we have the German equivalent of a pound cake. It is a rich, pleasantly flavored cake that simply disintegrates on your tongue.

Preheat oven to 375˚F.

Line a 9 x 5 x 3-inch loaf pan with lightly buttered foil or baking parchment.

Batter:

1 cup plus 2 tablespoons unsalted butter

1¼ cups sugar

5 egg yolks

1 tablespoon rum

½ teaspoon vanilla extract

or

grated peel of ½ lemon

2 cups sifted flour

5 egg whites

1. Cream butter, sugar and eggs, using one of the methods here.

2. Add rum and vanilla or lemon peel.

3. Fold in flour.

4. Beat egg whites separately and fold in gently.

5. Pour immediately into the prepared pan and bake on the lowest rack of a preheated 375˚F oven for 60 to 70 minutes, or until a cake tester inserted in the middle comes out clean.

6. Cool in the pan for 10 minutes before turning out onto a cake rack to cool thoroughly.