-
1
Preheat the oven to 350.
-
2
Butter an 8-inch square cake pan and line the bottom with parchment or wax paper.
-
3
Butter the paper.
-
4
In a standing electric mixer fitted with a whisk, beat the egg yolks with the whole egg and sugar at medium speed until pale yellow, light and fluffy, about 15 minutes.
-
5
Sift together the flour and cornstarch.
-
6
Gradually beat the flour mixture into the eggs on low speed, by the handful, adding more only when the previous handful has been absorbed.
-
7
Increase the speed to medium and pour in the melted butter in three batches.
-
8
Before the last addition of butter is completely incorporated into the batter, turn off the machine and fold with a large rubber spatula using gentle, circular motions until just combined.
-
9
Scrape the batter into the prepared pan.
-
10
Using two sheets of aluminum foil, wrap the pan completely top and bottom.
-
11
Fold the foil loosely at the top, to allow room for expansion.
-
12
Bake in the center of the oven for 40 minutes, or until the cake has risen and springs back when lightly pressed.
-
13
Immediately unmold the cake onto a plate, peel off the parchment paper and turn the cake right side up.
-
14
Cool to room temperature.
-
15
Cut the cake in half and then cut each half into 5 slices.
-
16
Serve with the Wild Berry Compote.
