| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 1 | Servings | |
INGREDIENTS
| 4 | lg | Eggs |
| 2/3 | c | Sugar |
| 2/3 | c | Flour |
| 1/2 | ts | Salt |
| 1 | ts | Vanilla |
| 1/4 | c | Clarified butter, melted and ooled to lukewarm |
INSTRUCTIONS
In a metal bowl, whisk together the eggs and sugar. Set bowl on a pan of simmering water, and whisk mixture until it is warm and the sugar is dissolved. Remove bowl from pan and, with an electric mixer, beat at moderate speed for 10-15 minutes or until it is triple in volume and cooled to room temperature. Meanwhile, sift flour with salt onto a sheet of wax paper. In a bowl, combine the vanilla and butter. Sift and fold flour mixture into the egg mixture in batches until the mixture is just combined. Stir a fourth of the mixture into the butter, and fold the butter mixture back into the batter. Line bottom of a buttered 8-1/2-inch springform pan with wax paper, butter the paper and dust with flour, shaking out the excess. Pour batter into the pan, smoothing the top. Bake in the middle of a preheated 350f oven for 30-35 minutes or until a tester comes out clean. Let the cake cool in the pan on a rack for 5 minutes, then remove side of pan, and invert onto the rack. Remove paper carefully and let cake cool completely. Gourmet Mag., Jan 91.
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