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1
Preheat the oven to 350 degrees.
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2
Grease and flour one 6-cup fluted tube pan or loaf pan; if using a loaf pan, grease, line the bottom with parchment or wax paper, and then grease again and flour.
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3
In a medium-size bowl, lightly combine the milk, egg whites and brandy.
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4
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
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5
Add the butter and half of the egg mixture.
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6
Mix on low speed until the dry ingredients are moistened.
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7
Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate.
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8
Scrape down the sides.
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9
Add the remaining egg mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients.
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10
Scrape down the sides.
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11
Scrape the batter into the prepared pan and smooth the surface with a spatula.
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12
The batter will almost fill the pan.
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13
Bake 40 to 50 minutes in a fluted tube pan (45 to 55 minutes in a loaf pan) or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.
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14
(The cake should start to shrink from the sides of the pan only after removal from the oven.)
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15
For an attractive split down the middle of the crust when using a loaf pan, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or single-edged razor blade make a shallow mark 6 inches long down the middle of the cake.
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16
This must be done quickly so the oven door does not remain open very long or the cake will fall.
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17
When the cake splits, it will open along the mark.
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18
Let the cake cool in the pan on a rack for 10 minutes and invert onto a greased wire rack.
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19
If baked in a loaf pan, to keep the bottom from splitting reinvert so the top is up.
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20
Cool completely before wrapping airtight.
