Separate the egg yolks and whites. Beat the egg yolks with the sugar until they whiten and drip in ribbons. Sift the cornflour and the flour together, add them to the egg yolks little by little, without being allowed to go lumpy. Fold in the whites which were very stiffly beaten with the salt and vanilla sugar. Pour immediately into the buttered and floured mold, filling only 2/3 of the mold. Bake in a very low oven, preheated for 10 minutes. Do not open the oven before 20 minutes because the cake must rise without any interruption. The cake should rise regularly to fill the mold without browning. After 50 minutes, check the cooking with a knife. The cake is cooked when a knife comes out clean. Turn off and open the oven. Leave for 10 minutes before taking the cake out, this will prevent it from going down.
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For a 10-inch mold:
7 eggs
1 cup cornflour
1/3 cup flour
1 tbsp butter
1 1/4 cups granulated sugar
2 packs vanilla sugar
pinch of salt
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20
mn
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60
mn
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This delicate and cheap cake keeps for eight days. It can be served with all sorts of cream.
