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Information

Course: dessert
Total time: under 2 hours
Skill level: Moderate
Cost: Inexpensive
Yield: About 6 cups of batter to make either 1 round 9-by-1½-inch cake, or 1 round 8-by-2-inch cake (can also make enough for 16 cupcakes, or a 12-by-16-inch sponge sheet)
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Ingredients

  • ½ cup plus 1/3 cup plain bleached cake flour (sifted and measured)
  • 1 tablespoon plus ½ cup sugar
  • ¼ teaspoon salt
  • ¼ cup warm clarified butter (see Note)
  • 4 large eggs
  • 1 teaspoon pure vanilla extract

Directions

Preheat oven to 350°F, slide rack onto the lower-middle level, and prepare your pan (see Note). Sift the flour with the 1 tablespoon sugar and salt and reserve the clarified butter in a 2-quart bowl. Beat the eggs in your mixer bowl with the remaining sugar and the vanilla until you have “formed the ribbon.’ At once, rapidly sift on and fold in a quarter of the flour, then half the rest of the flour, and finally the last of it. Fold a large plop of this cake batter into the clarified butter, then fold the butter-batter back into the remaining batter. Turn batter into prepared pan, filling it to no more than ¼ inch of the rim. Bang lightly on work surface to deflate bubbles, and bake 30 to 35 minutes, until puffed, lightly browned, and showing a faint line of shrinkage from sides of pan. Let cool 20 minutes before unmolding onto a rack. Let cool completely before filling and icing.

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Nutritional Information

Nutrients per serving

This recipe serves 16.

97kcal (5%)
9mg (1%)
0mg (0%)
42mcg RAE (1%)
26mg
3mg
2g
7g
0g
13g
61mg (20%)
54mg (2%)
2g (11%)
4g (6%)
1mg (4%)