Credit: Bryan Gardner

Recipe Summary

Makes 1 9-inch cake


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Butter a 9-inch tart pan with removable bottom.

  • Sift both flours, baking powder, and salt into a large bowl; set aside.

  • In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.

  • Transfer batter to prepared pan; with a small offset spatula, spread batter and smooth top. (If necessary, chill batter for 10 minutes before smoothing.) Refrigerate for 30 minutes.

  • Remove pan from refrigerator. Brush top with beaten egg, and mark a crosshatch pattern with a knife. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, 40 to 45 minutes. Cover with foil if browning too quickly.

  • Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.