Ingredients
8 eggs
260 grams sugar
170 grams cake flour
107 grams butter
12 grams baking powder
Pinch salt
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Rotating stand for smooth cake frosting and decorating
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Preheat the oven to 180 °C or 350 °F. Grease and line a 30 X 20 cm or 12 x 8-inch cake pan.
Melt butter on low heat and let it cool.
Beat egg whites until soft peaks, with salt (optional).
In another bowl, combine yolks and sugar for about 5 minutes or until you reach an almost white and light cream.
Slowly add the butter to your yolks, beating on low. Add a few egg whites and mix. Sift a bit of flour with the baking powder and mix.
Alternate sifting flour and baking powder with remaining egg whites, and fold very gently in between, so that you don't lose all the air from the egg whites.
Carefully, pour it into prepared pan, smooth and level the top.
Bake it for 25 minutes or until golden brown and a knife inserted into the cake comes out clean. Pay attention so it doesn't dry.
After taking it out of the oven let it sit for 5 minutes and unmold. If needed, release it from the pan with help of a knife or an offset spatula.
Let it cool on a rack.