Semi-pound cake

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A lighter version of the classic, perfect for a special snack or casual family occasion.

Cream 56g (1/2 a stick) softened butter in a good-sized bowl. Mix in 16g cornstarch and 96g flour until crumbly.

Separate 2 eggs. In another smaller bowl, mix egg yolks plus 56g sugar and 1 teaspoon vanilla until thick and lemony-looking. Set aside.

Beat 2 egg whites until soft peaks form, then slowly add 56g more sugar and beat until stiff.

Mix the egg yolk mixture into the flour/butter mixture along with 1 teaspoon baking powder and 40g milk. Stir in 1/3 of the egg whites until blended, then fold the remaining egg whites in carefully.

Bake at 375 for 45 minutes.

Need help with the recipe ingredient amounts given by weight? See the Weight Equivalents page.

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