Beat one cup of butter to a cream and gradually beat into it one cup and a half of sifted flour, sifted again with a level teaspoonful of baking-powder. Beat the yolks of five eggs until lemon colored and thick, then gradually beat into them one cup and a half of sifted powdered sugar. Now gradually beat the yolk and sugar mixture into the butter and flour mixture. Lastly, beat in the whites of five eggs, beaten dry, and one tablespoonful of brandy. Bake, in a loaf, one hour; in a sheet, about forty-five minutes. The heat of the oven should be moderate, especially when the cake is first put into it. The cake is very fine-grained, tender and delicate.