We made this for Josh's birthday, and it was wonderful (though I cheated and used canned frosting). All ingredients must be at room temperature.
3 large egg yolks
1/2 c heavy cream
3/4 tsp vanilla
1 1/2 c sifted cake flour (I use Swans Down)
3/4 c sugar
1 1/4 tsp baking powder
1/4 tsp salt
10 1/2 Tbsp unsalted butter
One 9x2 inch cake pan or a 9 inch springform pan, greased, bottom lined with parchment or waxed paper, then greased again and floured.
- Preheat oven to 350 degrees F.
- In a medium bowl, lightly combine the yolks, 2 Tbsp cream, and vanilla.
- In a large mixing bowl, combine dry ingredients and mix at low speed for 30 seconds to blend.
- Add the butter and remaining cream. Mix on low speed until dry ingredients are moistened, then increase to medium speed (high if a hand mixer) and beat for 90 seconds to aerate and develop the cake's structure.
- Scrape down the sides of the bowl. Add the egg mixture in three batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
- Scrape the batter into the pan and smooth with a spatula. Bake for 25-35 minutes, or until a tester inserted into the center comes out clean.
- Let the cake cool in the pan on a rack for 10 minutes. The top will be level, and it will shrink quite a bit as it cools. Loosen the sides with a small metal spatula and invert onto a greased wire rack. For an attractice top crust, reinvert so the top is up and cool completely before wrapping airtight.
Best the day after baking. Store airtight, 3 days at room temperature, 1 week refrigerated, or 2 months frozen. Serve at room temperature.
Berenbaum, Rose Levy. The Cake Bible. (New York: William Morrow & Company, 1988), 34-35.
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Except where noted, all material on this site is © 2000 Rebecca J. Stevenson