Danish mould cake

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VIII. Om appelsiner, s. 50 (falt i det fri)

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1
Beat butter and sugar
Beat the butter and sugar until white. Add the egg yolks and beat for 30 minutes.
2
Fold in the flour
Sift the rice flour, plain flour and potato starch and stir them in.
3
The egg whites
Finally fold in the stiffly whisked egg whites and the almond essence.
4
Bake
Put the batter in a well-greased, floured tin. Bake in a fairly hot oven for 45 minutes to 1 hour.

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