Look at it go!
This sifter is 19 years old. I'm older.
When the butter and egg mixture is done, it will be thick and pale, as I've mentioned. Something like this:
Bad picture, but see, thick and pale. Just like me.
Hope you didn't put the sifter up, because you're going to use it again. Remove the bowl from the mixer. The rest of this you're going to do by hand. (Oh, don't whine - it's easy.) Take the flour you just sifted and RE-sift it over the egg mixture. (Again, stop with the whining. It's light work.)
Now, gently start folding in the flour.
It will look broken for a while, but just keep folding. It will come together.
Pour it into the prepared pan.
If you don't have a springform pan, just use a cake pan.
Bake it for about 30 minutes. It will spring back when you touch it when it's done. Try not to overcook it, or it will get a little dry.
It will pull away from the sides on its own and come loose pretty easily.
I served mine with fresh strawberries and whipped cream flavored with a little almond extract and sugar.
I'm just going to put it out there that NC strawberries got nothin' on Arkansas strawberries. I do miss those. They're sweeter and more flavorful. But these were pretty good.
Bite removed for demonstration purposes only.
I swear I fed the whole thing to him.
Excuse me. I mean, him.