5    Eggs

      2    Egg yolks

  6 1/2 oz Sugar

      1 ts Vanilla

  6 1/2 oz Cake flour

    1/4 ts Cornstarch

  	   Salt; a pinch
  Preheat oven to 350 degrees. 1. Blend the eggs, egg yolks, and sugar in a
  mixer bowl with a wire whip attachment until the mixture doubles in
  volume-about 15 minutes on high speed. Just before stopping the mixer, add
  the vanilla and mix in. 2. Sift together the cake flour, cornstarch and
  salt.  fold dry mixture into egg mixture with a wooden spoon or rubber
  spatula, just until blended. 3. Coat two 10-inch round cake pans with
  shortening.  Pour the batter into the pans and put them immediately into a
  preheated 350 degree oven. Bake until tops are springy to the touch, about
  45-50 minutes. 4. Remove the cakes from the pans and cool on a wire rack.

  When cool, use a long serrated knife to slice off the tops of the cakes.
  For tirami su or other layer cakes, divide each cake into three uniform
  layers with a serrated knive. Makes two cakes. Suggested wine: Passito del
  Santo Chef Andrea says in his book, "We bake all our own cakes an Andrea's,
  and this is the one we probably bake most often.  It is the basis for our
  own tirami su, our strawberry cake, and a few others." From La Cucina di
  Andrea's cookbook by Andrea Apuzzo.  89-63780 Published by dell'ART, Inc.
  Andrea's Restaurant 3100 Nineteenth Street Metairie, Louisiana, 70002