12 eggs
2 egg whites
285 grams of granulated sugar (10 ounces)
5 grams of salt (1 teaspoon)
170 grams of cake flour (6 ounces)
170 grams of bread flour (6 ounces)
140 grams of melted unsalted butter (5 ounces)
Butter and Flour to coat the baking pans
Preheat oven to 205 C
1. Butter and flour two 25 cm cake pans. (this is done by coating the pan with
melted butter or margarine and then coating flour to the butter by placing
flower into the pan and moving the flower around by rotating the pan. Once the
pan is sufficiently coated with flour discard the extra flour from the pan.
2. Mix eggs, egg whites, sugar and salt in a bowl. Heat mixture on
double boiler until the mixture reaches approximately 43. Whip the mixture
constantly to insure that the mixture heats evenly. Remove the mixture from the
heat and beat vigorously until it is cool, light and fluffy.
3. Sift the flours together and fold into the batter by hand. One the mixture is
partially integrated fold in the melted butter. Do not over fold the
mixture.
4. Quickly divide the mixture between the two cake pans and bake them at 205 C
for approximately 12 minutes.
Let the cakes cool before attempting to remove them from the pans.