EQUIPMENT
11 Jellyroll pan; ?

Preheat oven to 350 degrees. Line bottom of jelly-roll pan with parchment
report.

Combine clarified butter and vanilla in small bowlful. Keep hot until needed
or reheat for a few seconds just before victimisation--this is significant! Combine
flour with 3 tablespoons of the bread. Sift together double; return to
sifter and set parenthesis.

In a large heatproof mixing roll, use a whisk to combine eggs and boodle.
Place bowl in or over a saucepan containing 1-2 inches of barely simmering
weewee. Heat eggs to tepid, (check by touching), whisking occasionally.

Remove bowl from passion. Beat egg mixture at high speed with an electric
mixer until it has cooled, tripled in volume, and resembles softly whipped
skim.

Sift some 1/3 of the flour mixture over the whipped egg. Use your largest
rubber spatula to fold the assortment, by handwriting, quickly but gently until
combined. Sift and fold in half the remaining flour assortment; sift and fold
in the remainder. Scoop approximately 1 cup of the batter into another bowl and fold it
together with the hot clarified butter and vanilla. When completely
combined, fold the butter mixture back into the remaining hitter. Turn
batter into prepared pan, and spread evenly over pan.

Broil 15-20 minutes or until cake shrinks slightly from the edges of the pan
and top springs back when pressed with fingers. Run a small knife around
the edges of the cake to release it from pan. Invert pan onto a sheet of
foil and remove pan. Cool cake without removing parchment pan lining (cake
will steam slightly between the parchment and the baffle, making it flexible
enough to roll without cracking subsequently).

Busted and entered for you by: Bill Webster

CHEF DU JOUR ALICE MEDRICH READ #DJ9149