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1
Butter a 10-inch springform pan.
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2
Line the bottom with parchment paper and butter the paper.
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3
In a large bowl set over a pot of barely simmering water, stir the chopped white chocolate with the butter until almost melted.
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4
Remove the bowl from the heat, add the vanilla seeds and stir until smooth.
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5
Stir in the egg yolks.
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6
Sift the bread flour over the batter and stir it in.
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7
In a large bowl, beat the egg whites with the cream of tartar to soft peaks.
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8
Gradually add the sugar and beat until the whites are stiff and glossy.
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9
Beat one-fourth of the egg whites into the batter, then fold in the remaining whites until no streaks remain.
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10
Pour the batter into the prepared pan and smooth the top.
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11
Cover with plastic wrap and refrigerate for 8 hours or overnight.
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12
Preheat the oven to 375.
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13
Bake the cake in the middle of the oven for about 30 minutes, until puffed and golden and a toothpick inserted in the center comes out clean.
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14
Let the cake cool completely in the pan; it will fall dramatically.
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15
Run a thin knife around the edge of the cake, then remove the side of the pan.
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16
Slide the cake onto a plate.
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17
Using a vegetable peeler, shave white chocolate curls over the cake.
