Servings: 10 to 12
This cake is something special, living up to its ethereal name, with a serious punch of vanilla flavor. Have an empty wine bottle or similar vessel at the ready for inverting the cake during the cooling process–you want the pan to be high above the countertop so air can circulate all around as the cake cools.
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You can make superfine sugar by grinding granulated sugar in a food processor or clean coffee grinder
Simple to make, and the frosting was delicious, although there was a bunch extra. Didn't have vanilla paste, so used vanilla extract alone, but was still great. Vanila paste would have given some nice vanilla flecks as well. The cake was really nice and fluffy, and the frosting gave it a nice extra layer of flavor.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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