2/3 cup (150 ml) sugar

4 eggs, at room temperature

1 teaspoon (5 ml) vanilla extract

1/2 cup (125 ml) unbleached all-purpose flour

3 tablespoons (45 ml) unsalted butter, melted and partially cooled

With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 20-cm (8-inch) square Pyrex cake pan. Line with parchment paper, letting the paper hang over 2 opposite sides.

In a bowl, beat the eggs, the sugar and the vanilla with an electric mixer until the mixture turns pale and triples in volume, about 8 minutes.

Gently fold in the flour with a spatula. Gently stir in the butter.

Pour the batter into the cake pan. Bake until a toothpick inserted in the centre comes out clean, about 25 minutes.

Let cool for 10 minutes. Run the tip of a thin-bladed knife around the inside of the dish. Unmould onto a cooling rack. Let cool completely.

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