INGREDIENTS

INSTRUCTIONS

Butter and line with parchment paper a 9-or 10-inch round cake pan
that is 2    inches deep.  In a medium mixing bowl, whisk the yolks
with the vanilla. Whisk in  half the sugar and continue to beat until
very light and frothy,  about 5 minutes, either by hand, with a hand
mixer set at medium  speed, or in a heavy-duty mixer fitted with the
whip.  Combine the flour and cornstarch and sift once to aerate. In a
clean,  dry bowl, beat the egg whites with the salt until they hold a
very  soft peak, either by hand, with a hand mixer set at medium speed,
or  in a heavy-duty mixer fitted with the whip. Beating faster, add the
remaining sugar in a very slow stream, beating until the egg whites
hold a firm peak.  Fold the yolk mixture into the whites with a rubber
spatula. Sift the  flour and cornstarch over the eggs in 3 additions,
folding them in  gradually. Do not overmix the batter.  Pour the batter
into the prepared pan and smooth the top. Bake at 350  degrees for 30
to 40 minutes, until it is well risen and feels firm  when pressed
gently with the palm of your hand. Immediately loosen  the layer from
the side of the pan with a small knife or spatula.  Invert the layer
onto a rack and leave the paper stuck to it. Turn  the layer right side
up and cool it on a rack.  Unless you are going to use the layer within
a few hours, double-wrap  tightly in plastic and keep in the
refrigerator up to 5 days, or  freeze. Yield: 1 9- or 10-inch layer
cake Recipe By     : COOKING  LIVE SHOW #CL8735  Posted to MC-Recipe
Digest V1 #242  Date: Sat, 12 Oct 1996 11:11:27 -0500  From: "Jon and
Angele Freeman" <jfreeman@netusa1.net>  NOTES : (Courtesy of Nick
Malgieri

A Message from our Provider:

“St Valentine found true love – Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1350
Calories From Fat: 177
Total Fat: 19.7g
Cholesterol: 744mg
Sodium: 292.9mg
Potassium: 354mg
Carbohydrates: 258g
Fiber: 2.3g
Sugar: 151.1g
Protein: 31.7g