Ingredients
500g butter
3 large eggs
3 large egg yolks
2 teaspoons vanilla extract
200g self raising
flour (CI use plain flour)
½ teaspoon table salt
250g sugar (1¼ cups)
Method
2. Using
a fork, beat eggs, egg yolks, and vanilla in liquid measuring cup until
combined. Let egg mixture stand at room temperature until ready to use.
3. Adjust
oven rack to middle position and heat oven to 160 degrees celcius.
4. Generously
butter 9 by 5-inch loaf pan; dust pan liberally with flour and knock out
excess.
5. In
standing mixer fitted with flat beater, beat butter and salt at medium-high
speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping bottom and
sides of bowl once with rubber spatula.
6. Reduce
speed to medium; with mixer running, gradually pour in sugar (this should take
about 60 seconds).
7. Once
all sugar is added, increase speed to medium-high and beat until mixture is
fluffy and almost white in color, 5 to 8 minutes, scraping bottom and sides of
bowl once.
8. With
mixer running at medium speed, gradually add egg mixture in slow, steady
stream; this should take 60 to 90 seconds.
9. Scrape
bottom and sides of bowl; beat mixture at medium-high speed until light and
fluffy, 3 to 4 minutes (mixture may look slightly broken). Remove bowl from
mixer; scrape bottom and sides.
10. In
3 additions, sift flour over butter/egg mixture; after each addition, fold
gently with rubber spatula until combined. Scrape along bottom of bowl to
ensure that batter is homogenous.
11. Transfer
batter to prepared loaf pan and smooth surface with rubber spatula.
12. Bake
until golden brown and wooden skewer inserted into center of cake comes out
clean, about 70 to 80 minutes.
13. Cool
cake in pan on wire rack for 15 minutes; invert cake onto wire rack, then turn
cake right side up.
14. Cool
cake on rack to room temperature, about 2 hours. Slice and serve.
