INGREDIENTS

INSTRUCTIONS

Position rack in lower third of oven and preheat to 300 degrees. Pour
the flour and 7 tablespoons of sugar in that order into a triple
sifter or sieve. Sift onto a sheet of waxed paper, and set aside.
(Sifting the two together disperses and separates the particles of
flour so that when dry ingredients are added later to the batter,
folding in the flour is easier and more efficient, requiring less
folding to incorporate. Measure the additional 7 tablespoons and 1
tablespoon of granulated sugar; set aside.
Separate the eggs, placing the whites in the bowl of a heavyduty
mixer and yolks in a 1 1/2 quart bowl. (A deep bowl this size makes
it more efficient for whipping the yolks thoroughly since it
minimizes the surface area.) With an electric hand mixer, whip the
yolks on high speed (#10) for 3 to 5 minutes. Add the vanilla, and
continue whipping for 15 seconds to incorporate; the mixture should
appear thicker, pale yellow, and increased in volume. Test the
consistency by lifting some of the mixture with the beaters. If it
flows back into the bowl in ribbons that slowly dissolve on the
surface, proceed to whipping the whites. But if the ribbons sink into
the surface immediately, continue whipping until the yolks have the
desired consistency.
Attach the bowl of whites to the mixer, and with the whisk
attachment, whip on medium low speed (#3) for 30 to 45 seconds to
break them up. When small bubbles appear and the surface is frothy,
stop the machine, and sprinkle the cream of tartar and the 1
tablespoon granulated sugar in the center. Resume whipping,
increasing speed to medium (#5), for 4 to 5 minutes, or until the
whites appear glossy and stiff but not dry or granular.
Detach the whisk and bowl, tapping the whisk against the side of the
bowl with enough force to free the excess. Pour the yolks onto the
whites (notice they float on the surface). Using just a few strokes,
fold the two together with a rubber spatula. Don't be concerned if
some of the yolks remain visible. Sprinkle half of 7 tablespoons
sugar over the surface, and fold to incorporate. Sprinkle with the
remaining sugar, folding again to incorporate.
With the aid of a metal spatula, scoop a third of the flour, and
sprinkle it over the egg mixture; with a rubber spatula, fold to
incorporate. Repeat two more times, folding just until incorporated
after each addition.
Gently pour batter into an ungreased 9-inch springform pan with the
aid of a rubber spatula and smooth the surface level. Bake for 55 to
60 minutes, or until the top is golden. (The batter hardly rises
during the first 20 to 30 minutes of baking. The low oven temperature
allows the batter to absorb heat slowly, so rising is gradual. Toward
the end of baking the cake may mound high above the pan's rim. That's
fine. As it cools, this dome will contract a bit.) When finished
baking, the cake should feel spongy, springing back slightly upon
being lightly touched. A toothpick, inserted in the center, comes out
free of cake. The toothpick is the last test for this cake before you
judge if it is finished baking and remove it from the oven. If in
doubt, baking 5 to 7 more minutes will not harm the cake.
Remove spongecake from the oven, and immediately turn it upside down,
positioning the edges of the pan on the inverted glasses. This
position, defying gravity, allows the cake to maintain its spongy
structure without deflating while cooling. Cool the cake for 2 hours;
then turn the pan right side up, and place it on the counter. Though
the cake is cool to the touch, let it sit for at least 1 more hour to
cool the inside completely. (The cake's structure is less fragile
when cool, making removal easier.) To release the spongecake and
maintain its shape perfectly, remove it from the pan as follows:
Carefully loosen the cake crust that is stuck to the top rim of the
pan; insert a thin metal spatula down 1/8 inch, and loosen and free
the crust all around the cake. Then tilt and rotate pan, tapping it
gently on the counter to free the sponge from the metal sides. Tap
more if it is not completely released. Finally, release the spring
mechanism, and slowly remove the rim. (You'll notice the cake seemed
to have had a slipcover because a thin, crusty layer of cake remains
on the springform rim; it's delicious, too.) Now tilt the cake on its
side, and gently tap the metal bottom on the counter. Rotate the cake
as you tap until the removable bottom appears free.
continued in part 2

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