2 1/2 cups flour
2 teaspoons of yeast
1 teaspoon of salt
4 large eggs
1 egg yolk
2 1/2 cups sugar
1 tablespoon of vanilla
1 1/4 cup fairlife ultra-filtered whole milk
4 tablespoons of butter
Preparation: Heat the oven to 350 F. Generously butter a 9 x 3 inch round cake pan. Put aside.
In a large bowl, sift together the flour, baking powder and salt. Put aside.
In a stand mixer fitted with the whisk attachment, beat the eggs, egg yolk and sugar until the mixture is thick and the batter falls from the whisk in a thick ribbon, about 4 to 5 minutes. Beat with vanilla.
Meanwhile, heat the milk and butter until they burn and small bubbles appear around the edge of the pan. Remove from heat and let cool slightly.
With the mixer off, pour all of the flour mixture into the egg mixture. Gently fold until there are no visible flour streaks (do not overmix). Add the milk mixture and fold until combined. Pour the batter into the prepared pan.
Bake for 50 to 60 minutes or until inserted cake tester is free of wet batter. Remove the cake from the oven and transfer it to a rack to cool for 25 minutes before turning to remove the cake from the pan. Sprinkle with icing sugar or serve with fruit compote.