Serve with whipped cream or coffee ice cream.
Original recipe serves 12
Ingredients (serves 24)
Place the prepared pan on a baking sheet. Transfer batter to the pan. Bake until a toothpick inserted into center comes out with moist with crumbs attached, or about 55 minutes. Cool for 5 minutes. Gently press down edges of cake. Cool completely in pan. (Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 1 hour before continuing.)
Run a knife around the pan sides to loosen cake. Remove the sides of pan and transfer to a platter. Remove the parchment paper. Dust cake with confectioner's sugar and serve.