Equipment
Ingredients
Cake Batter
- 454 g unsalted butter, room temperature
- 300 g granulated sugar
- 9 egg, separated
- 30 ml brandy
- 5 ml vanilla extract
- 540 g cake flour, sifted
- 3 g salt
Nutrition (per serving)
Method
Preheat your oven to 160°C (325°F).
Grease and flour a 10-inch cake pan thoroughly.
Cream the room temperature butter and sugar in a large bowl using an electric mixer until the mixture is light and fluffy.
Incorporate the egg yolks into the butter mixture one at a time, beating thoroughly after each addition.
Stir the brandy and vanilla extract into the batter.
Whisk the sifted cake flour and salt together in a separate mixing bowl.
Gradually add the dry ingredients to the butter mixture, mixing until the flour is just combined.
In a clean bowl, beat the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the main batter using a rubber spatula until no white streaks remain.
Transfer the batter to the prepared pan and bake for 60 minutes, or until a skewer inserted in the center comes out clean.
Cool the cake in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely.
Chef's Notes
- Ensure all ingredients, especially butter and eggs, are at true room temperature for optimal emulsification and a lighter cake texture.
- Do not overmix the batter once the flour is added, as this can develop gluten and result in a tough, dense cake.
- Folding in the egg whites gently is crucial to maintain the air incorporated, contributing to the cake's fine crumb and lightness.
- Baking at a slightly lower temperature for a longer period helps ensure the dense cake cooks through evenly without burning the exterior.
- Allow the cake to cool in the pan for the specified time before inverting; this prevents it from breaking or becoming misshapen.
Storage
Refrigerator: 5 days — Store in an airtight container to prevent drying.
Freezer: 3 months — Wrap tightly in plastic wrap and foil.
Reheating: Bring to room temperature before serving.
