|1 9-inch cake||38 minutes|
- 4 eggs
- 132 g granulated sugar
- 0.33 tsp vanilla
- 0.25 tsp salt
- 120 g cake flour
- 25 g butter
- 1 cake pan
- 1 parchment paper
- 1 large heat-proof bowl
- 1 hand mixer
Preheat the oven to 350°F. Line the bottom and sides of the cake pan with parchment paper.
In a large heat-proof bowl, add the eggs, granulated sugar, vanilla, and salt. Place the bowl inside a larger bowl filled with hot water (bain-marie). Using a hand mixer, beat the eggs on high speed until soft, fluffy, and pale yellow ribbons form, about 8 to 10 minutes. Replace the hot water halfway through as it cools down.
Reduce to the lowest speed and mix for 3 minutes to pop large air bubbles.
Sift in the cake flour in three parts, gently folding after each time.
To help incorporate the butter, mix 3 heaping spoonfuls of the batter into the warmed, melted butter. Next, gently fold the butter mixture into the batter.
Pour the batter into your cake pan and bake at 350°F until a toothpick inserted in the center comes out clean. For one 9-inch round pan, about 25 minutes. For two 6-inch round pans, about 18 minutes.
Remove all parchment paper and allow it to cool completely on a cooling rack. Slice into even layers using a leveler and top with fresh fruit and fill with cream. Enjoy! See Note 3 for the sugar syrup option.