Ingredients Jump to Instructions ↓

  1. Unsalted butter for pans

  2. 3/4 c all-purpose flour ,

  3. 3/4 c cornstarch

  4. 6 large egg s, separated

  5. 1 1/2 t pure vanilla extract

  6. 3/4 c plus

  7. 6 T sugar

  8. 1/4 t salt

Instructions Jump to Ingredients ↑

  1. Preheart oven to 350°. Butter the bottom and sides of pans. Line the bottoms with parchment paper, butter again. Flour the pan and set aside. In a small bowl sift together the flour and cornstarch, set aside In the bowl of an electric mixer with the whisk attachment, beat egg yolks, vanilla, and ¾ c sugar on high until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and whisk.

  2. Combine the egg whites and salt in the mixer bowl, beat on medium until soft peeks form, about 1½ minutes. With the mixer running, slowly add the remaining 6 T sugar. Continue beating until stiff and glossy, about 1 minute.

  3. Fold the egg-white mixture into the egg-yolk. In three additions, fold the reserved flour mixture into the egg mixture. Transfer ⅔ of the bater to the baking sheet, smooth the top with a spatula. Transfer remaining batter to round pan, smooth with spatula. Bake until light golden brown and a cake tester comes out clean, about 20 minutes. Transfer the pans to wire racks to cool, turn out the cakes, remove the parchment paper and wrap in plastic until ready to use.


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