|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs) (1/2 Cup Plus 3 Tablespoons)|
|Baking powder||2 Teaspoon|
|Unsalted butter||8 Ounce, softened (2 Sticks, At Room Temperature)|
|Superfine sugar||1 1⁄4 Cup (20 tbs)|
|Whole eggs||4 (At Room Temperature)|
|Egg yolks||6 (At Room Temperature)|
|Vanilla extract||1 Teaspoon|
1. Preheat the oven to 350°. Butter a 9-inch springform pan. Sprinkle 2 tablespoons of the cornmeal into the pan and tilt and shake to coat the bottom and sides; tap out any excess.
2. In a medium bowl, sift together the flour, baking powder, salt and remaining 1/2 cup plus 2 tablespoons cornmeal.
3. In a large mixer bowl, beat the butter on medium-high speed until light and fluffy, about 1 minute. Gradually add the sugar and beat until the sugar is completely dissolved, about 3 minutes. Add the whole eggs and egg yolks, 1 at a time, beating well after each addition. Beat in the vanilla.
4. Gradually fold in the flour mixture until well blended. Scrape the batter into the prepared pan and bake for 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let cool on a rack for 10 minutes. Invert to un-mold onto the rack and let the cake cool completely. (The can be prepared up to 1 day in advance, wrapped in plastic wrap and stored at room temperature or frozen for up to 2 months.)