½ cup (70 g) unbleached all-purpose flour

½ tsp baking powder

¼ tsp salt

3 eggs, at room temperature

½ cup (105 g) sugar

½ tsp (2.5 ml) vanilla extract

With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Do not butter.

In a bowl, combine the flour, baking powder and salt. Set aside.

In another bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture turns light and triples in volume, about 10 minutes. Sift the dry ingredients over the egg mixture and fold in with a spatula or a whisk. Spread the batter in the prepared pan.

Bake for about 25 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Run a thin blade between the side of the pan and the cake to unmould. Cut the cake into large cubes. You will have 6 to 8 cups of cubes. Set aside.

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