1 heaping cup of unbleached all purpose flour (cake flour works best)
4 large A grade eggs
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 cup powdered sugar
4 tbp butter
1 tsp cooking oil or Pam (for baking)
· Heat the oven to 375F.
· Melt 4 tablespoons of butter.
· Grease the cake mold with oil and sprinkle some flour on it and gently pat all around. Toss the excess flour out of the mold by turning it upside down.
· Mix the baking powder, baking soda, flour, sugar and sift the mixture through strainer over a news paper to incorporate air in the dry ingredients.
Crack four eggs at room temperature in a 6 qt bowl. Wisk the eggs to form soft peaks.
Add the flour in batches to the eggs; gradually adding the wet ingredients as well. Gently drop the batter in the mold. Level the top surface with a spatula or a knife.
Quickly transfer the mold in the oven and let it bake for at least 45 min. Do not open the oven when the cake is rising. When golden brown, pierce it with a toothpick—if the toothpick comes out wet, stick it back into the oven for another 5-6 min until the tooth pick comes out dry.
Take it out of the oven and let sit in the mold for at least 20 min.
Run a knife around the corners of the mold and turn it upside down to unmold and let it cool for another 30 min.
enjoy your cake with some ice cream!