4 lg Eggs 1 ts Vanilla
2/3 c Sugar 1/4 c Clarified butter, melted and
2/3 c Flour -ooled to lukewarm
1/2 ts Salt
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.
Yields
1