Princeton Cake

• 2 Tbsp. mandarin peel in syrup, drained, chopped
• 2 mandarins
• 1/4 lb. butter
• 1 c. sugar
• 4 eggs, separated
• 1/2 c. mandarin juice
• 1 1/2 c. cake flour
• 1/2 c. cornstarch
• 1/2 tsp. salt
• 4 tsp. baking powder

1. Preheat oven to 350u0b0.
2. Butter and lightly flour 2 round cake pans.
3. Cream butter and slowly add sugar, beating until light.
4. Add egg yolks, mandarin juice and mandarin rind and beat well.
5. Mix flour, cornstarch, salt and baking powder.
6. Stir dry mixture into butter mixture, blend until smooth.
7. Beat egg whites in a separate bowl until stiff, not dry.
8. Gently stir 1/3 of the egg whites into the first mixture, then fold in remaining whites.
9. Spread batter in the pans and bake for 30 to 40 minutes, or until a straw comes out clean.
10. Cool in pans for 5 minutes before turning out onto racks. Frost with Buttercream Icing.

mandarin, mandarins, butter, sugar, eggs, mandarin juice, cake flour, cornstarch, salt, baking powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420781 (may not work)