Serves: 12
Total Calories: 295

6 eggs, at room temperature, 3 seperated while cold
1 1/2 teaspoons pure vanilla extract
1 cup unsalted butter, at room temperature
1 1/3 cups granulated sugar, divided
1 3/4 cups cake flour
1/2 teaspoon salt

1. Preheat the oven to 350°F. Lightly coat the bottom and sides of a 9-by-5-inch loaf pan (71/2-cup capacity) with cooking spray and set aside.
2. In a small bowl, whisk together the 3 whole eggs, the 3 egg yolks, and the vanilla until well blended.
3. Use a stand mixer on medium speed to beat the butter and 1 cup sugar until the mixture is light, fluffy, and nearly white, about 5 minutes. Add the yolk mixture, a soup spoon full at a time, until it is blended. Periodically turn off the mixer and scrape down the sides and bottom of the bowl. Adding the yolk mixture in this way will take 7 to 10 minutes. It is important to do so very slowly so that the batter does not curdle. (If the batter does curdle, continue as directed. The cake will still be tasty, though its texture and crumb will be less than perfect.)
4. In a medium bowl, whisk together the flour and salt. Sift the flour mixture, 1/2 cup at a time, into the butter mixture. Using a rubber spatula, gently fold in each addition just until no dry flour appears, scraping up from the bottom of the bowl.
5. In a stand mixer on medium-low speed, beat the 3 egg whites until frothy, about 30 seconds. Raise the speed to medium-high and gradually add the remaining 1/3 cup sugar. Beat on high speed until soft peaks form.
6. Gently fold one-quarter of the beaten egg whites into the flour mixture to lighten it. Fold in the remaining egg whites until just incorporated and no large streaks of egg white remain.
7. Scrape the batter into the prepared pan, smoothing the top. Bake until a toothpick inserted into the middle comes out clean, 50 to 60 minutes. Let the cake cool in the pan for 5 minutes, then transfer to a rack to cool to room temperature.

From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 12
Total Calories: 295
Calories from Fat: 147

More Recipes from the Holiday Baking Cookbook:
"Shall I Be Mother?" Teatime Pound Cake
Boxing Day Scones
Buckingham Palace Shortbread
Chip-Shot Pizza with Black Forest Ham, Smoked Gouda, and Apricot Mustard
Jamberry Maple Syrup
La Galette des Rois
Stilton Pinwhels with Walnuts and Honey
Sweet Onion, Apple, and Cheese Tart
The Amazing Leftover Eggnog and Cinnamon Roll Bread Pudding