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1
Preheat oven to 350 degrees.
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2
Line bottom of jelly-roll pan with parchment paper.
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3
Combine clarified butter and vanilla in small bowl.
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4
Keep hot until needed or reheat for a few seconds just before using--this is important!
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5
Combine flour with 3 tablespoons of the sugar.
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6
Sift together twice; return to sifter and set aside.
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7
In a large heatproof mixing bowl, use a whisk to combine eggs and sugar.
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8
Place bowl in or over a saucepan containing 1 to 2 inches of barely simmering water.
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9
Heat eggs to lukewarm, (check by touching), whisking occasionally.
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10
Remove bowl from heat.
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11
Beat egg mixture at high speed with an electric mixer until it has cooled, tripled in bulk, and resembles softly whipped cream.
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12
Sift about 1/3 of the flour mixture over the whipped eggs.
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13
Use your largest rubber spatula to fold the mixture, by hand, quickly but gently until combined.
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14
Sift and fold in half the remaining flour mixture; sift and fold in the rest.
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15
Scoop about 1 cup of the batter into another bowl and fold it together with the hot clarified butter and vanilla.
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16
When completely combined, fold the butter mixture back into the remaining batter.
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17
Turn batter into prepared pan, and spread evenly over pan.
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18
Bake 15 to 20 minutes or until cake shrinks slightly from the edges of the pan and top springs back when pressed with fingers.
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19
Run a small knife around the edges of the cake to release it from pan.
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20
Invert pan onto a sheet of foil and remove pan.
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21
Cool cake without removing parchment pan liner (cake will steam slightly between the parchment and the foil, making it flexible enough to roll without cracking later).
