(See below for double quantity)
Ingredients
2/3 cup/85g all-purpose flour 1/4 teaspoon salt 4 tablespoons/56g unsalted butter 1/3 cup/79ml whole milk 5 eggs, separated 1 teaspoon vanilla 1/8 teaspoon cream of tartar – if not available* *(substitute a few drops of lemon juice or vinegar) 2/3 cup/134g granulated sugar
Method
Position a rack in the middle position of the oven. Preheat the oven to 350 F/180 C. Generously grease the bottom and sides of a 9" springform pan. Line the bottom with a circle of parchment paper and grease the top of that, too.
In a bowl melt and slightly cool the butter.
In a medium bowl, sift together the flour and salt, set aside.
In a separate large bowl, mix the butter and milk until combined. Stir in all five egg yolks and vanilla.
Whisk the flour and salt mixture into the wet ingredients, and stir until everything is combined and lump-free.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the five egg whites and cream of tartar until foamy. Add the sugar and whisk until firm peaks form.
Fold the egg whites into the egg yolk mixture in three separate additions, gently incorporating each addition until no streaks remain before adding the next. Turn the batter out into your prepared cake pan, smoothing the top of the batter.
Bake for 10 minutes, and then reduce the heat to 325 F. After 10 more minutes, rotate the pan. Bake for 20 more minutes or until the cake is golden and a toothpick inserted in the centre comes out clean. Remove the cake from the oven, and let it cool for a couple of minutes. Run a sharp knife around the perimeter of the pan to loosen the sides, then remove the springform sides. Let the cake cool completely before serving.
Double quantity
Ingredients
170 g all-purpose flour
½ teaspoon salt
112 g tablespoons unsalted butter
158 ml whole milk
10 eggs, separated
2 teaspoon vanilla
¼ (1 ml) teaspoon cream of tartar – if not available*
*(substitute a few drops of lemon juice or vinegar)
268 g granulated sugar
Method
Position a rack in the middle position of the oven. Preheat the oven to 350 F/180 C. Generously grease the bottom and sides of a 9" springform pan. Line the bottom with a circle of parchment paper and grease the top of that, too.
In a bowl melt and slightly cool the butter.
In a medium bowl, sift together the flour and salt. Set aside.
In a separate large bowl, mix the butter and milk until combined. Stir in all five egg yolks and vanilla.
Whisk the flour and salt mixture into the wet ingredients, and stir until everything is combined and lump-free.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the five egg whites and cream of tartar until foamy. Add the sugar and whisk until firm peaks form.
Fold the egg whites into the egg yolk mixture in three separate additions, gently incorporating each addition until no streaks remain before adding the next. Turn the batter out into your prepared cake pan, smoothing the top of the batter.
Bake for 10 minutes, and then reduce the heat to 325 F. After 10 more minutes, rotate the pan. Bake for 20 more minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Remove the cake from the oven, and let it cool for a couple of minutes. Run a sharp knife around the perimeter of the pan to loosen the sides, then remove the springform sides. Let the cake cool completely before serving.
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