Time: 1 hour 45 minutes
Makes: 12 servings
Ingredients:
2 cups sifted cake flour(see tip)
1/2 teaspoon salt
1 cup(2 sticks) unsalted butter
room temperature
2-1/2 cups confectioner's sugar,
sifted
5 large eggs, room temperature
1-1/4 teaspoons vanilla extract
Instructions:
1. Heat oven to 325 degrees F. Butter and flour 9x5x3-inch loaf pan.
2. Sift flour and salt onto sheet of waxed paper.
3. Place butter in mixer bowl and beat on medium speed until smooth and creamy. Reduce speed to low and gradually beat in sugar. Scrape side of bowl clean, then beat on medium speed until light and fluffy, about 3 minutes.
4. Add eggs, 1 at a time, and beat thoroughly after each addition; beat until light and fluffy, stopping to clean side of bowl. Stir in vanilla by hand.
5. Gently stir in flour in 3 additions just until smooth. Pour batter into prepared pan and smooth top.
6. Bake on rack in lower third of oven until wooden picdk inserted intocenter of cake comes out clean, about 1 hour 10 minutes. Let cool in pan 10 minutes. Invert onto wire rack, then invert onto second rack to cool completely right side up.
7. If serving within 24 hours, wrap cake in plastic and let stand at room temperature. Cake can be frozen, wrapped with plastic, then aluminum foil, up to 1 month.
Tip:
To substitute for each cup of cake flour, place 2 teaspoons cornstarch in measuring cup and spoon in enough all-purpose flour to measure 1 cup.
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