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4. Whole eggs
8 egg yolks
3/4 cup of sugar
1/2 cup + 2 tsp of flour
1/4 tsp of salt.
Preheat your oven 430°F
In a 9 inch springform pan or 9 inch cake pan place two sheets of parchment paper and spray with some additional spray oil.
In a mixing bowl add the sugar, egg yolks and salt. Whip at high speed for 5 minutes
Next, add the egg yolks, whip at high speed for 5 minutes
Sift the flour into the whipped eggs/sugar mixture. Gently fold in the flour.
Pour the batter into the pan lined with parchment paper. Bake in the oven at 430°F for about 8 to 10 minutes. Or an internal temperature of 165°F. It should have a slight gold in color the edges of the cake should be firm to the touch but the middle should be very wiggly. The cake will continue to cook for about five minutes after you take it out of the oven.
NOTE *** ( I recommend taking notes, when you baked this cake, especially the temperature of the oven and exactly how long you cooked it. Because each oven could vary slightly. The middle should be undercooked. After making this cake a few times I find I like it best when I took it to until it reaches an internal temperature r reaches 155 F or 68°C, the temperature of the cake will rise about another 5°F {3°C} after you pull it out of the oven)
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