1/2 tb Unsalted butter; for pans
1/4 c All-purpose flour; plus more
1/4 c Cornstarch
2 lg Eggs; separated
1/2 ts Pure vanilla extract
6 tb Sugar
1 pn Salt
Heat oven to 350 degrees. Butter two 6-inch-round layer-cake pans. Line
pans with parchment paper, and butter again. Flour the pans, and set aside.
In a small bowl, sift together the flour and cornstarch; set aside. In the
bowl of an electric mixer fitted with the whisk attachment, beat the egg
yolks, vanilla, and 4 tablespoons sugar on high speed, until thick and
pale, about 5 minutes. Transfer the egg-yolk mixture to a large bowl. Wash
and dry the mixer bowl and the whisk attachment. Combine the egg whites and
salt in the mixer bowl, and beat on medium speed, until whites hold soft
peaks, about 1 1/2 minutes. With mixer running, slowly add the remaining 2
tablespoons sugar. Continue beating until stiff and glossy, about 1 minute.
Fold the egg-white mixture into the egg-yolk mixture. In three additions,
fold the reserved flour mixture into this new mixture. Transfer the batter
to the pans, and smooth the top with an offset spatula. Bake until a cake
tester inserted into middle comes out clean, 35 minutes. Transfer pans to a
wire rack to cool; turn out the cakes, and wrap them in plastic wrap until
ready to use. Makes two six-inch-round layer cakes.
Yields
1 servings