INGREDIENTS

INSTRUCTIONS

BAKERS' DOZEN (FLO BRAKER) SHOW #1A12  Position rack in lower third of
over 5 to 6 inches from the bottom and  preheat to 350 degrees. Using a
paper towel, grease the bottom and  sides of the pan with solid
shortening. Dust generously with  all-purpose flour, tilt to
distribute, then tap out excess, and  insert a parchment or waxed paper
line.  Pour the flour, 1 tablespoon sugar, and salt in that order into
a  triple sifter or sieve. Sift onto a sheet of waxed paper to
distribute the sugar evenly and to remove any lumps in the flour, set
aside. Melt the butter in a small saucepan over low heat. Pour into a
1quart mixing bowl, and set aside.  Crack the eggs into the bowl of a
heavyduty mixer. Add the 1/2 cup  sugar, and whisk by hand to combine.
Rest the bowl in a shallow pan,  such as a 10inch skillet, filled with
1 inch of water that feels hot  to the touch (120 degrees). To prevent
the eggs from setting, whisk  them continuously for about 30 seconds.
Now test if the mixture has  warmed to body temperature, taking care
that it does not exceed 110  degrees. You will notice if you rub a
little mixture between your  thumb and forefinger that it does not feel
granular. This is because  the sugar begins to dissolve and forms a
partial solution.  Attach the bowl to the mixer, and with the whisk
attachment, whip on  medium speed (#5) until the mixture has cooled and
increased  considerably in volume (tripled or more), appears light in
texture  and almost white in color, and has thickened to the
consistency of a  whole egg meringue (about 3 to 4 minutes). Pour in
the vanilla during  the final moments of whipping. Test if it is time
to fold in the  flour by lifting the whisk. If some of the mixture
falls back into  the bowl in ribbons and remains on the surface,
proceed. But if it  sinks back into the batter right away, continue
whipping for a few  more minutes, or until the desired consistency is
achieved. Then  remove the bowl and its whisk from the mixer.  With the
aid of a flexible metal icing spatula, scoop up onethird of  the flour
mixture, and sprinkle it over the top. Using a rubber  spatula, fold
the mixture into the batter just until incorporated.  Repeat procedure
two more times, folding just until all the flour has  been absorbed.
Gently pour about 1 cup of the batter into the melted  butter, and with
the rubber spatula, fold until combined. Return the  butter mixture to
reserved batter, and again fold to combine.  Gently pour the mixture
into the pan, taking care not to deflate the  foam structure you have
created. With a rubber spatula, smooth the  top of the batter, working
from the center outward, until a slightly  raised ridge forms around
the outside rim. (Since the cake bakes  faster near the metal rim,
mounding the batter around the edges  assures a more evenly baked
layer.) Bake for 25 to 27 minutes, or  until the top springs back
slightly when lightly touched, sounding  spongy when tapped, and the
sides begin to contract from the pan.  Even an aroma similar to that of
freshly scrambled eggs pervades your  kitchen as an indicator.  Place
the cake on a rack to cool for 5 to 10 minutes. With mits, tilt  and
rotate the pan, and gently tap it on the counter to see if the  cake is
releasing from the metal sides. If not, or if in doubt, run a  small
metal spatula or the thin blade of a table knife between the  outside
cake edge and the metal rim, freeing the sides and allowing  air to get
under the layer as it is rotated. Cover the pan with  another cooking
rack, invert it onto that rack, and carefully lift  the pan from the
cake to remove. Slowly peel off the parchment liner,  turn it over so
that the sticky side faces up, and reposition it on  top of the cake.
Cover with the first rack, invert the layer right  side up, and remove
the top rack. Allow cake to cool completely.  continued in part 2

A Message from our Provider:

“God promises a safe landing, not a calm passage.”