1 cup (250 ml) unbleached all-purpose flour

1 cup (250 ml) sugar

6 eggs, at room temperature

1 teaspoon (5 ml) vanilla extract

1/4 cup (60 ml) unsalted butter, melted

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two 23-cm (9-inch) round or springform pans with parchment paper. Do not butter the sides.

In a bowl, combine the flour with 30 ml (2 tablespoons) of sugar. Set aside.

In another bowl, beat the eggs, the remaining sugar, and vanilla with an electric mixer until light and fluffy, triples in volume and forms a ribbon when falling of the beaters, about 10 minutes. Gently fold in the melted butter.

Sift the flour mixture over the egg mixture and fold it delicately using a spatula.

Pour the batter into the pans. Bake for about 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Let cool for about 10 minutes. Run a thin knife blade around the cake to detach it from the pan. Unmould and cool on wire rack.

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