This recipe is used in our Rose Petal Cake, Cherry Blossom Cake, and Violet Cassis Cake.
Ingredients
Vegetable-oil cooking spray
1 1/4 cups cake flour (not self-rising), sifted
6 tablespoons almond flour, toasted
1/2 teaspoon salt
6 large eggs
4 large egg yolks
1 cup sugar
1/2 cup (1 stick) butter, melted
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Directions
- Preheat oven to 400 degrees. Coat two 8-inch-round-by-2-inch-high cake pans with cooking spray; line with parchment and spray again.
- In a medium bowl, whisk together cake flour, almond flour, and salt; set aside.
- Heat eggs, yolks, and sugar in a heatproof mixer bowl set over a pot of simmering water; whisk until sugar is dissolved and mixture is warm, about 2 minutes. Attach bowl to mixer; whisk on medium speed for 2 minutes. Raise speed to high, and beat until pale and thick, 4 to 5 minutes. Remove from mixer, and sift flour mixture over eggs; gently fold in using a rubber spatula. When almost incorporated, slowly add melted butter in a steady stream, and continue to fold until completely incorporated.
- Divide batter evenly between prepared pans, and bake until cakes are golden brown and springy to the touch. Transfer baking sheets to wire rack and let cakes cool completely.
- Run knife around sides of cooled cakes and invert, removing parchment.
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