Gateau by Aleksandra Crapanzano

Author:Aleksandra Crapanzano
Language: eng
Format: epub
Publisher: Scribner
Published: 2022-09-27T00:00:00+00:00

Preheat the oven to 350°F. Butter a 9-inch cake pan, dust it with flour and line it with a round of parchment.

Bring the water in a bain-marie to a simmer. Reduce the heat and maintain the water just below a simmer.

If using a stand mixer: Set the mixing bowl with the eggs and sugar over the bain-marie and vigorously whisk for 2 minutes to warm the mixture. Remove from heat and immediately lock the bowl into place in the stand mixer and set the whisk speed to medium-high. It should take around 8 minutes for the eggs to triple and very nearly quadruple in size and become quite pale. If you are adding salt or vanilla seeds, do so around the midpoint.

If using handheld beaters: Set a mixing bowl with the eggs and sugar over the bain-marie and beat over medium speed for 2 minutes. Remove the bowl from the heat and continue to beat for another 10 minutes, or until the mixture has tripled and very nearly quadrupled in volume and is quite pale.

Place a sieve over the mixing bowl and sift in a third of the flour. Using a rubber spatula, give the mixture a few gentle but assertive folds, then sift in the next third. Repeat. Fold only until no streaks of flour remain. Try to deflate the eggs as little as possible.

Immediately pour the batter into the prepared pan and bake for 15–20 minutes. The cake will be quite pale, but a knife inserted in the center should come out clean. Mine is usually ready at 17 minutes, but the timing will depend upon your oven. Invert right away onto a cooling rack and allow to come to room temperature.

Note: Please note that this recipe calls for extra-large eggs, not large eggs.

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