Kugelhupf or German Coffee Cake
6 ozs. butter
9 ozs. flour
1¹⁄₂ ozs. cornflour
1¹⁄₂ ozs. powdered sugar
1 oz. German yeast
9 eggs
2 ozs. sultanas
Beat the butter to a cream, and slowly add to it, beating continually, the dried and sifted flour and cornflour. When thoroughly mixed, add the sugar, the yeast dissolved in a very little warm water and the well beaten yolks. Mix well and add the floured sultanas and seven whites, whisked to a stiff froth. Butter a large tin, with a tube in the centre, put the mixture in it, and set it in a warm place to rise for two hours. Bake in a moderate oven from one and a quarter to one and a half hours. Take out of the tin at once and stand upon a hair sieve to cool. Sift over with powdered sugar.