- 3
Ingredients
- 2 large eggs, at room temperature
- 2 teaspoons anise extract
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon anise seeds
Preparation
Step 1
Preheat oven to 350 deg. Butter a 9" square baking pan. Line the bottom of the pan with wax paper. Butter and flour the paper. Tap out the excess.
In the large bowl of an electric mixer, combine the eggs, extracts, and sugar. With the whick attachment or beaters, begin beating the eggs on low speed, gradually increasing the speed to high and continue to whip the eggs for 5 to 7 minutes, until they are very light and foamy and tripled in volume.
Place the flour, cornstarch, and baking powder in a sieve. Shake about one-third of the mixture over the egg mixture. Gently but thorougly fold in the dry ingredients. Repeat two more times with the remaining flour mixture. Fold in the anise seeds.
Scrape the batter into the prepared pan, leveling the top with a rubber spatula. Bake for 20 to 25 minutes, until the top is evenly browned and firm when touched lightly in the center.
Remove the cake from the oven and run a small knife around the edges. Invert the cake onto a cutting board. Rainse the oven temperature to 375 deg.
With a long serrated knife, cut the cake into 3 strips. Cut each strip into 3/4 inch thick slices. Place the slices on a large baking sheet.
Bake the slices for 5 to 10 minutes, or until toasted and golden. Remove them from the oven and let cool on a wire rack. Store in a tightly covered container in a cool, dry place.