A light and fine crumbed cake (it is called heavenly cake, after all!) that's simple and elegant. It has a tender bite, flavors of vanilla and lemon zest, and a sweet crust that will keep you coming back for more. Eat plain or serve with whipped cream and fresh seasonal fruit.
113grams (4 ounces, 8 Tablespoons)unsalted butter, room temperature
200 grams (1 cup)granulated sugar
1largelemon (for zest only)
1teaspoonvanilla extract
4largeeggs, room temperature
180 grams (1½ cups)Extra fine 00 flour(see ingredient notes for details)
96grams (½ cup)potato starch(Can substitute with corn starch - see ingredient notes for more details)
½teaspoonkosher salt
1½teaspoonsbaking powder
powdered sugar, for dusting on cooled cake
Instructions
Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4) with rack in center of oven.
Line the bottom and sides of a 9 inch (23 cm) springform pan with parchment paper. In order to get the paper to stick to the sides, grease the sides lightly with butter and press the parchment against the pan. (Don't skip this step, especially the sides, as the cake will stick and will not have a tidy outer edge).
In a medium bowl, sift together flour, potato starch, salt and baking powder. Set aside.
180 grams (1½ cups) Extra fine 00 flour, 96 grams (½ cup) potato starch, ½ teaspoon kosher salt, 1½ teaspoons baking powder
To the bowl of a stand mixer fitted with the paddle attachment, add the butter. Beat at medium speed until light and airy. Add sugar and cream on medium-high speed until very light in color and texture, approximately 3-5 minutes. Scrape down the bowl and paddle attachment several times.
Grate the lemon zest directly into the butter mixture. Add vanilla. Mix until incorporated.
1 large lemon (for zest only), 1 teaspoon vanilla extract
Crack one egg into a small bowl and beat it lightly. Add to butter mixture and mix on medium low speed until mixture is fully emulsified and creamy. Scrape down the sides of the bowl and the paddle attachment. Repeat with remaining 3 eggs, beating each egg separately and adding to bowl one at a time. Scrape down bowl between each addition.
4 large eggs, room temperature
Add dry ingredients and mix just until incorporated. Scrape down sides of bowl.
Pour batter into prepared springform pan. Use a spatula to level the cake. Spin the pan back and forth a few times on the counter and rap it firmly twice to remove any large air bubbles from the batter.
Bake for 40-45 minutes, until top is domed, golden brown, and springs back when pressed gently with a fingertip. (If indentations remain, bake a few more minutes).
Cool on a rack for 10 minutes, then loosen springform and remove outer ring. Carefully place a platter upside down on the cake and flip it over. Remove springform base and parchment paper. Let cool upside down 15 minutes. Place back onto rack right side up to finish cooling.
Once cake is fully cooled, place powdered sugar in a fine mesh sieve and dust entire cake with a generous layer. Transfer cake to a serving platter. Serve plain with coffee or tea, or dress up with whipped cream and fresh fruit.