Butter Sponge Cake

• 4 whole eggs
• 4 egg yolks
• 1 cup granulated sugar
• 1 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 teaspoon grated fresh lemon rind
• 1 1/2 cups sifted all-purpose flour
• 2 tablespoons sifted cornstarch
• 1/8 teaspoon ground mace

1. Set oven at 350 degrees.
2. Grease & flour a 9" tube pan or a long, narrow bread pan.
3. Add vanilla & lemon rind to butter.
4. Combine eggs, egg yolks & sugar in large mixing bowl. Beat for one minute. Set bowl over half-filled pan of hot water but do not let bowl touch water.
5. Place pan over low heat until contents of bowl are lukewarm, stirring occasionally to prevent eggs from cooking on bottom.
6. Remove bowl from pan & beat mixture until cool & triple in bulk.
7. Sprinkle flour, cornstarch & mace on top of egg mixture & fold in gently.
8. Add butter mixture gradually & fold only till no streaks of butter show.
9. Pour into pan. Bake about 40 minutes or until golden brown.
10. Remove from pan immediately.
11. Allow to cool completely before slicing.

eggs, egg yolks, sugar, unsalted butter, vanilla, lemon rind, flour, cornstarch, ground mace

Taken from www.food.com/recipe/butter-sponge-cake-118911 (may not work)