INGREDIENTS:
- 1/2 stick unsalted butter, melted and cooled, plus more for pans
- 1 & 1/2 cups cake flour, plus more for pans
- 9 large eggs, separate yolk and whites
- 1 & 1/2 cups granulated sugar, divided
- 1 tsp pure vanilla extract
- Pinch of coarse salt
- Confectioners’ sugar, for dusting
HOW TO COOK:
- Preheat oven to 350 F or 177 C.
- Butter two 9-inch round cake pans.
- Line the bottoms with parchment (butter the parchment and flour pans, and tap out excess flour).
- In a bowl, whisk together egg yolks and 1 cup granulated sugar.
- Set bowl over a saucepan of simmering water until sugar has dissolved and mixture is warm.
- Remove from heat and beat with a mixer on medium-high speed until pale and thick enough to form a ribbon that dissolves onto itself.
- Beat in vanilla and salt; transfer to a large bowl.
- Beat egg whites until soft peaks form.
- Gradually add remaining 1/2 cup granulated sugar and beat on medium-high speed until stiff, glossy peaks form, about 2 minutes.
- Fold one third of egg whites into yolks, then gently fold in remaining whites.
- Sift flour over top and gently start to fold in.
- When nearly all is folded in, pour melted butter down side of bowl and fold just until incorporated and smooth.
- Divide batter among pans and bake until a toothpick inserted in centers comes out clean, about 25 minutes.
- Immediately invert cake and remove parchment, then reinvert and cool right side up.
- Dust top of cake with confectioner’s sugar and roll up in towel.
- Let cool completely, about 1 hour, before unrolling and spreading with filling. Enjoy!
IMAGE: nelliebellie.com
Also try: Inipit
