INGREDIENTS

INSTRUCTIONS

EQUIPMENT
Preheat oven to 350 degrees. Line bottom of jelly-roll pan with parchment
paper.
Combine clarified butter and vanilla in small bowl. Keep hot until needed
or reheat for a few seconds just before using--this is important! Combine
flour with 3 tablespoons of the sugar. Sift together twice; return to
sifter and set aside.
In a large heatproof mixing bowl, use a whisk to combine eggs and sugar.
Place bowl in or over a saucepan containing 1-2 inches of barely simmering
water. Heat eggs to lukewarm, (check by touching), whisking occasionally.
Remove bowl from heat. Beat egg mixture at high speed with an electric
mixer until it has cooled, tripled in bulk, and resembles softly whipped
cream.
Sift about 1/3 of the flour mixture over the whipped eggs. Use your largest
rubber spatula to fold the mixture, by hand, quickly but gently until
combined. Sift and fold in half the remaining flour mixture; sift and fold
in the rest. Scoop about 1 cup of the batter into another bowl and fold it
together with the hot clarified butter and vanilla. When completely
combined, fold the butter mixture back into the remaining batter. Turn
batter into prepared pan, and spread evenly over pan.
Bake 15-20 minutes or until cake shrinks slightly from the edges of the pan
and top springs back when pressed with fingers. Run a small knife around
the edges of the cake to release it from pan. Invert pan onto a sheet of
foil and remove pan. Cool cake without removing parchment pan liner (cake
will steam slightly between the parchment and the foil, making it flexible
enough to roll without cracking later).
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