SABLEUSE

This is a French version of our traditional pound cake although it is much lighter and rather fragile. It's wonderful served with fruit or a light ice, like green apple, or basil-lemon sorbet. The recipe comes from Jean Georges Vongerichten and Mark Bittman. They say that once you've tried this, you'll never make pound cake again. I'm not so sure about that. I like pound cake too much to give it up. But this cake is much lighter, and very, very good.

SABLEUSE

serves 4-6

9 egg yolks

1 whole egg

14 T sugar (7/8 C)

1/2 C flour

1/2 C cornstarch

1. Combine the egg yolks, whole egg and sugar in the bowl of an electric mixer and beat on medium speed for 20 minutes (yes, 20 minutes). The mixture will become almost white and will be very thick.

2. Meanwhile, melt the butter and let it cool a bit. Butter a 9 x 5-inch loaf pan; cut pieces of parchment or wax paper and fit them into the bottom of the pan in both directions. Butter the paper. Preheat the oven to 375.

3. When you've mixed the eggs for 20 minutes, beat in the flour and cornstarch at low speed, just until combined. Add the butter and beat again, just until combined. Turn the speed up for 10 seconds, then turn off the machine.

4. Pour the mixture into the prepared pan and wrap completely and tightly in 1 layer of aluminum foil - do not make the foil too thick on the bottom. Bake for 45 to 50 minutes. Unwrap. When the cake is done, the top will be nicely browned but quite light and tender.

5. Immediately invert the pan onto a piece of parchment paper or a flat platter. Lift the pan, and remove the parchment or wax paper covering carefully (the cake is very tender). Cover cake with plastic wrap and cool. Slice carefully with a very sharp knife.