Ingredients
- 7 oz white chocolate, chopped
- 5 large eggs, separated
- 1/3 cup sugar
- 7 tbs unsalted butter
- 2 vanilla beans, split, scraped
- 1/3 cup bread flour, sifted
- Pinch cream of tartar
Preparation
Step 1
Butter a 10-inch spring form pan. Line the bottom w/parchment paper and butter the paper.
In large bowl set over pot of barely simmer water, stir the chopped white chocolate w/butter until almost melted. Remove the bowl from the heat, add the vanilla scrapings and stir until smooth. Stir in egg yolks. Sift the bread flour over the batter and stir it in.
In large bowl, beat the egg whites w/cream of tartar to soft peaks. Gradually add the sugar and beat until the whites are stiff and glossy. Beat 1/4 of egg whites into the batter; then fold in remaining whites until no streaks remain. Pour batter into prepared pan and smooth top. Cover w/plastic wrap and refrigerate for 8 hrs or over-nite.
Preheat oven to 375. Bake the cake in middle of the oven for about 30 min, until puffed and golden and toothpick comes out clean. Let cake cool completely in pan; it will fall dramatically.
Run thin knife around edge of cake, then remove the side of the pan. Slide the cake onto a plate. Using vegetable peeler, shave white chocolate curls over cake. Can be refrigerated up to one week.