Instructions: Preheat the oven to 350 deg.F. In a mediun bowl lightly combine the yolks, 2 table- spoons cream, and vanilla. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 6 tablespoons cream. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cakes structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake 25 to 35 minutes or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should be just starting to shrink from the sides of the pan. It will shrink quite a bit while cooling. Let the cake cool in the pan on a rack for 10 minutes. It will have a level top. Loosen the sides with a small metal spatula and invert onto a greased wire rack. For an attractive top crust, reinvert so that the top is up and cool completely before wrapping airtight. Preparing the pan One 9-inch by 2-inch cake or quiche pan or 9-inch springform pan, greased, bottom lined with parchment or wax paper, and then greased again and floured.

Serves 8 Finished Height: 1 3/8 inches;
1 1/8 inches in quiche pan. Store: Airtight: 3 days room temperature, 1 week ref. 2 months frozen. Moisture distributes most evenly the day after.

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