| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
California |
Basics, Cakes, Masterchefs, Frisco, Relf |
16 |
Servings |
INGREDIENTS
| 8 |
lg |
Eggs |
| 1/2 |
lb |
Sugar |
| 1/4 |
lb |
Butter, sweet |
| 7 |
oz |
Flour, cake |
INSTRUCTIONS
Preheat oven to 350 F.
Melt the butter over low heat and set it aside.
Mix the eggs and sugar together and place them in a double boiler,
stirring constantly by hand until the sugar has dissolved and the mixture
is lukewarm. Beat the mixture for about 5 minutes in a mixer on high speed
until tripled in volume and pale ivory in color.
Sift the flour twice, then gradually sift the flour over the mixture,
folding it in gently. Add the cooled butter at the last and fold gently
but quickly.
Butter and flour the sides and bottoms of two 9-inch springform pans.
Pour the mixture into the pans. Bake in a 350 F oven for about 20 minutes.
Remove the cakes from the pans and cool on racks.
Preparation time: 1 1/2 hours
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Bruce LeFavour, Rose et Le Favour, St. Helena,
: Napa Valley, California
Pastry Chef: Ann McKay
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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