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16 tablespoons European-style butter at room temperature (extra fat butter), more for the pan
2 cups all-purpose flour, more for pan
1 cup superfine sugar (some stores carry small boxes/packages of this variation of sugar)
4 large egg yolks, plus 1 egg white for glazing
1 tablespoon dark rum or 2 teaspoons orange flower water
1/2 teaspoon fine sea salt
1. Butter and flour a 9-inch cake or tart pan (with removable ring) that is 2-1/4 inches deep. This is sometimes called a Bundt pan.
2. Adjust oven rack to middle position and heat to 325 degrees.
3. Using mixer with paddle attachment, beat butter in a medium bowl on medium speed until light and fluffy, 1 minute. (If you do not have a paddle attachment, use a large wooden spoon and beat by hand until satisfied.
4. Add sugar and beat until smooth.
5. Add yolks one at a time, beating between additions.
6. Scrape all the way down the bowl and add rum and beat 15 seconds.
7. In a medium bowl, stir flour and salt together. With mixer on low speed, add flour mixture a little at a time to butter mixture, beating until dry ingredients are incorporated and a soft doughlike batter has formed.
8. Turn batter into cake pan.
9. In a small bowl, beat reserved egg white and brush over surface of cake.
10.Press a lattice design across top of cake with tines of a fork.
11.Bake until cake is deep golden brown and tests clean with toothpick, 40-45 minutes.
12.Remove cake from oven, cool in pan on a wire rack 5 minutes, turn out of pan onto rack, invert and cool. If using tart pan, remove outer ring and cool on wire rack.
Substitutions:
*Regular butter can be used in place of European-style butter but will not be as light.
*Do NOT use regular salt in place of sea salt.
*If you cannot find superfine sugar, use slightly less regular sugar - sample batter as you mix to be sure it's not overly sweet.
Yields: 8-10 servings
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