2 cups (sifted 3 times) all purpose flour
1 env Pane degli Angeli active dry yeast
1/2 cup milk, scalded and cooled
1/4 tsp. salt
1 1/3 cups butter, softened
1 cup plus 5 tbsp. sugar
9 egg yolks
1 tsp. grated lemon rind
1 tsp. vanilla, almond or orange extract
confectioners' sugar

Scald milk by heating over medium heat until tiny bubbles begin to form around edges. Remove from heat and let cool until milk reaches a temperature of 110°F.

Dissolve yeast in milk and allow to stand for 5 minutes until it foams.

Sift the flour with the salt. Cream the butter with the sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition.

Alternately add the flour mixture, then the yeast mixture, stirring only until the batter is smooth (do not overbeat to avoid a tough cake).

Stir in the flavorings, cover the bowl and set aside to rise in a warm place until doubled in size (about 30-60 minutes, but do not go by time; be sure to let it rise fully or the cake will be heavy).

When the cake has risen, stir down the batter. Generously butter a large cake pan (an angel cake or fluted Bundt-type pan may be used). Dust the pan lightly with flour and tap out any excess.

Pour the batter into the pan and level it with a spatula. Cover and allow to rise for another 30 minutes or so.

Bake in a preheated 375°F oven until a cake tester comes out clean when inserted in center of cake (about 40-50 minutes).

Cool cake on a wire rack. Serve dusted generously with confectioners' sugar, or topped with fruit and fruit syrup or liqueur.

Note: Any brand of active dry yeast may be used, though Pane degli Angeli is especially made for cakes and contains some extra flavoring.

Submitted by: CM