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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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Nick Malgieri Ingredients:
1/2 lb unsalted butter, softened |
1 cup sugar |
2 teaspoons vanilla extract |
5 large eggs, at room temperature |
2 cups cake flour, sifted after measuring |
Directions:
1. Position oven rack in the middle of the oven; preheat to 325°.
2. Add butter and sugar to a bowl of a stand mixer; beat on medium speed with the paddle attachment until very light, about 5 minutes.
3. One at a time, beat in 3 of the eggs, beating until smooth after each addition.
4. Decrease mixer speed to LOW and beat in 1/3 of the flour, then another egg, beating until smooth after each addition.
5. Stop mixer occasionally and scrape the bottom and sides of bowl with a rubber spatula.
6. Beat in another third of the flour, then after the flour has been absorbed, beat in final egg.
7. Scrape again and beat in the last of the flour.
8. Use the rubber spatula to give a final mix to the batter, then scrape it into the prepared pan and smooth the top.
9. Bake for about 1 1/4 to 1 1/2 hours, or until the cake is well risen, cracked on top, and well-colored and a toothpick inserted into the center comes out clean.
10. Cool cake in pan for a few minutes, then unmold it onto a rack and turn right side up to finish cooling.
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