A Jerry James Stone Recipe
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- 1 cup unsalted butter
- 6 eggs
- 1 ¾ cup cake flour
- 2 tablespoons vanilla extract
- 1 ¼ cup sugar
- ½ teaspoon salt
- Cut butter into tablespoon pieces and place in bowl of standing mixer; let stand at room temp for 20-30 min to soften. Using dinner fork, beat eggs, yolks, and vanilla in liquid measuring cup until combined. Let egg mixture stand at room temp until ready to use.
- Adjust over rack to middle and heat to 325 degrees. Generously butter 9x5 inch loaf pan; dust with flour and knock out excess. Alternatively, spray pan with cooking spray and line with parchment.
- In standing mixer fitted with flat beater, beat butter and salt at medium-high speed until shiny, smooth and creamy, 2-3 minutes, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to medium; with mixer running, gradually pour in sugar (should take about a minute total). Once all sugar is added, increase to medium-high and beat until mixture is fluffy and almost white in color, 5-8 minutes, scraping bottom and sides of bowl once. With mixer running at medium speed, gradually add egg mixture in slow, steady stream; this should take 60-90 seconds. Scrape bottom and sides of bowl; beat mixture at medium-high speed until light and fluffy, 3-4 minutes (mixture may look slightly broken). Remove bowl from mixer; scrape bottom and sides.
- In 3 additions, add flour over butter/egg mixture, after each addition, fold gently with rubber spatula until combined. Scrape along bottom of bowl to ensure that batter is homogeneous.
- Transfer batter to prepared pan and smooth surface with rubber spatula. Bake until golden brown and wooden skewer inserted into center of cake comes out clean, about 70-80 minutes. Cool cake in pan on wire rack for 15 minutes, invert cake onto wire rack, then turn cake right side up. Cool cake on rack to room temp, about 2 hours. Slice and serve.