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2 tablespoons unsalted butter, melted
4 large eggs, room temperature 1/2 cup sugar 1 teaspoon vanilla 1/8 teaspoon salt 1 cup sifted cake flour
Position rack in lower third of oven; heat to 350
degrees F. Grease and flour a 9-inch cake pan; set aside.
Melt butter in small saucepan over low heat. Pour
into small mixing bowl; set nearby. Mix eggs, sugar, vanilla and salt in a
large mixing bowl. Using an electric mixer, whip egg mixture until it has
tripled in volume, about 4 to 5 minutes. Fold flour into mixture, one third at
a time, just until incorporated.
Pour about 1 cup of batter into the melted butter,
and fold just until combined. Return butter mixture to reserved batter, and
again fold to combine.
Pour batter into prepared pan. Smooth batter
evenly. Bake 20 to 22 minutes or until top springs back slightly when lightly
touched. Cool 10 minutes, then run a table knife blade around the outside edge
of cake, freeing the sides and allowing air to get under the layer. Invert
cake onto rack and allow to cool completely.
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