YIELD Makes 12 servings
INGREDIENTS
2/3 cup whole milk 14 whole fresh sage leaves, divided 4 egg yolks 1 teaspoon vanilla 2 cups cake flour, sifted 1 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 8 tablespoons softened butter Herbed Strawberries (recipe)PREPARATION:
- Preheat oven to 350°F. Grease and flour a 9-inch cake pan.
- Place milk in microwavable bowl. Crush or twist 6 sage leaves, tear them in half, and add to milk. Microwave mixture on high 2 minutes until very hot. Set aside to steep 15 minutes, then refrigerate until milk is cold. Strain milk through fine-mesh strainer.
- Combine 1/3 of milk, yolks and vanilla in a small bowl. Combine cake flour, sugar, baking powder and salt in mixer bowl. Add butter in small pieces with mixer on low speed. Add remaining milk, and mix until ingredients are moistened. Gradually add egg mixture on low speed, then increase speed to medium and beat 1 minute until light and fluffy.
- Pour batter into prepared pan and arrange remaining sage leaves on top of batter. Bake 28 to 30 minutes or until cake is lightly golden and cake starts to pull away from edge of pan. Cool on rack 10 minutes, then turn over onto serving platter. Spoon Herbed Strawberries and juices onto cake slices, if desired.