Where cravings drives search for recipes and the creation of delicious homemade food

Adaped from a cookbook called "Miette" namesake of the pastry shop in San Francisco who publish it.

The conversion formula for round cake: (radius) want to use divide it by recipe pan (ex. (4.5 x 4.5) ÷ (3 x 3) = 20.25/9 = 2.25 use this number to multiply your ingredients.

The best part is the burnt edges...crusty layer of sugar. No icing needed.

350F, two 9x3-inch round cake pan, butter & parchment pan
1) 414.75g all-purpose flour ~3 cup
1) 4.5 tsp. baking powder
1) ½ tsp. salt
2) 255.15g unsalted butter, room temp. ~1 cup + 2tbsp.
2) 1 cup whole milk
3) 665 g sugar ~3-1/3 cup
3) 7 large eggs, beaten and strained
3) 1 tsp. vanilla extract

◊◊Record initial weight of final bowl used so you can evenly divide batter in the end◊◊

Combine (1) and sift, set aside.

Saucepan (2) [melt butter first then add the milk] heat to 80-85F

Double boiler (3) heat to 110F, then transfer into mixing bowl whisk on high (10) until mixture is 80-85F, 5 minutes

Add (1) then (2). Divide batter into pans ~912g each.

Bake at 350F for 35 minutes

Cool in pan for 20 minutes

Refrigerate up to 3 days

Freeze up to 2 months

9x2 inch cake pan used and it over flows a bit