- 3 eggs at room temperature
- 4 yolks at room temperature
- 160 g granulated sugar
- 95 g 00 flour
- 120 g potato starch
- 105 g butter
- a few drops of vanilla extract
- powdered sugar for finishing
In a large bowl, beat eggs and sugar with an electric mixer until light and fluffy. Add the egg yolks and vanilla extract, continuing to mix until airy.
Sift the 00 flour and potato starch into a separate bowl. Sifting ensures there are no lumps, providing an even distribution of dry ingredients for a smooth batter.
Gently fold the sifted flour and potato starch into the egg mixture. Use upward motions to preserve the light texture of the batter, avoiding any overmixing to maintain fluffiness.
Melt the butter over low heat and allow it to cool to 40°C (104°F). Fold the cooled butter into the batter gently, ensuring it combines smoothly without deflating the mixture.
Preheat the oven to 180°C (356°F). Grease and flour a 22 cm (9-inch) springform pan, then pour the batter in. Smooth the surface and bake for approximately 40 minutes.
Once baked, let the cake cool completely in the pan. After cooling, carefully remove the cake and serve it dusted with powdered sugar, or use as a base.