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Preparation time
20 minutes
Total time:
35 minutes
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Ingredients
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250 mL (1 cup) all purpose flour
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1 mL (¼ tsp.) salt
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1 mL (¼ tsp.) baking powder
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4 eggs at room temperature (yolks and whites separated)
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250 mL (1 cup) sugar, divided
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7.5 mL (½ tbsp.) pure vanilla extract
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80 mL (⅓ cup) cold water
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Directions
- Preheat oven to 180°C (350°F).
- Line the bottom of two 20-cm (8-in.) spring form pans with parchment paper. Set aside.
- Sift the flour, salt, and baking powder into a bowl. Set aside.
- Using an electric mixer, beat the egg yolks, half the sugar (125 mL or ½ cup), and vanilla extract together in another bowl until pale. Add water and stir gently.
- Add dry ingredients in three batches, mixing gently with a spatula between each addition. Set aside.
- In another bowl, use an electric beater to beat egg whites until soft peaks form. Gradually add in remaining sugar and continue beating until stiff peaks form.
- Gently fold egg white mixture into reserved cake batter with a spatula.
- Divide mixture into the two 20-cm (8-in.) spring form pans. Smooth the batter on top with a spatula.
- Bake on middle rack for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Turn upside down on wire rack to cool.
- Gently remove from pans.
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