Instructions: Cream the butter; gradually add the sugar, beating until light and fluffy. Add 1 egg yolk at a time, beating after each addition. Sift the flour, cornstarch, baking powder and salt into the butter mixture; mix lightly and stir in the brandy. Fold in the egg whites. Turn into a buttered 9-inch spring-form pan.

Bake in a 235 degree oven 1 hour or until a cake tester comes out clean. Cool on a cake rack. Dust with confectioners sugar.

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