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Ingredients
- 4 lrg Large eggs
- 2/3 c. Sugar
- 2/3 c. Flour
- 1/2 tsp Salt
- 1 tsp Vanilla
- 1/4 c. Clarified butter, melted and ooled to lukewarm
Directions
- In a metal bowl, whisk together the Large eggs and sugar. Set bowl on a pan of simmering water, and whisk mix till it is hot and the sugar is dissolved. Remove bowl from pan and, with an electric mixer, beat at moderate speed for 10-15 min or possibly till it is triple in volume and cooled to room temperature.
- Meanwhile, sift flour with salt onto a sheet of wax paper. In a bowl, combine the vanilla and butter. Sift and fold flour mix into the egg mix in batches till the mix is just combined. Stir a fourth of the mix into the butter, and fold the butter mix back into the batter.
- Line bottom of a buttered 8-1/2-inch springform pan with wax paper, butter the paper and dust with flour, shaking out the excess. Pour batter into the pan, smoothing the top.
- Bake in the middle of a preheated 350f oven for 30-35 min or possibly till a tester comes out clean. Let the cake cold in the pan on a rack for 5 min, then remove side of pan, and invert onto the rack. Remove paper carefully and let cake cold completely.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 477g | |
| Calories 1520 | |
| Calories from Fat 588 | 39% |
| Total Fat 66.44g | 83% |
| Saturated Fat 35.4g | 142% |
| Trans Fat 0.0g | |
| Cholesterol 956mg | 319% |
| Sodium 1768mg | 74% |
| Potassium 376mg | 11% |
| Total Carbs 198.98g | 53% |
| Dietary Fiber 2.2g | 7% |
| Sugars 135.52g | 90% |
| Protein 33.89g | 54% |
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