|6||Eggs, at room temperature or warmer|
|1 cup||Extra-fine granulated sugar|
|1 teaspoon||Vanilla extract|
|1 cup||Cake flour; sifted|
Recipe by: The New York Times Cookbook 1. Warm the bowl of an electric mixer. Beat the eggs with the sugar and vanilla at the highest speed until the mixture stands in stiff peaks when the beater is withdrawn.
Depending on the power of the mixer, this should take from 5 to 30 minutes. It is important not to underbeat the mixture. Scrape the sides of the bowl with a rubber spatula from time to time so the ingredients will be well blended.
2. Meanwhile grease two 9-inch or three 8-inch cake pans that are 1½ inches deep. Line the pans with waxed paper and grease the paper. Melt the butter and let cool to luke warm. Set the oven temperature at moderate 350F and place the rack in the lower third of the oven.
3. Divide the flour into 6 - 8 portions and sift over the egg mixture a portion at a time. Use a rubber spatula to fold it in gently after each addition.
4. Add the butter, about a teaspoon at a time, and fold it in gently but completely.
5. Turn the batter into the prepared pans and bake for 35 - 40 minutes. When done, the cake will rebound to the touch when pressed gently in the center.
6. Turn the cakes out onto a cooling rack, remove the paper and let cool.
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