TOOLKITS

MIXING BOWL, GRADUTED PITCHER, CAKE RING, GROSS MESH SIFTER, SUGAR SIFTER, BAKING MATT, WHISK, MARISA (flexible spatula)

Ingredients
250 g clarified butter*
250 g powdered sugar
250 g eggs (5 eggs)
1 vanilla bean
2 g salt
125 g superfine flour
8 g yeast
125 g potato starch

Method
In a planetary mixer whip the clarified butter, sugar and vanilla with the whisk at medium speed, then add the eggs little by little and shower with flour, potato starch and baking powder, all previously sifted. Grease with butter and dut with sugar two cake rings and fill them for more than 2/3 with the blend. Bake at 180 ° C for 30 minutes. Remove the angelfood cake from the rings while it is still hot, then sprinkle it lightly whith granulated sugar to avoid sticking to the paper or to the cardboard while cooling down.
*How to clarify butter: weigh 18% more of butter than indicated in the recipe, melt at 60 °C then put in the fridge until it hardens. Remove the hardened and purified butter from the container and ditch the dairy product left on the bottom.