1 1/3 cups (200 g) unbleached all-purpose flour

1 tsp baking powder

1/2 tsp salt

8 eggs

1 cup (210 g) sugar

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the bottom of two 8-inch (20 cm) springform pans. Do not butter the sides.

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

In another bowl, beat the eggs and sugar using an electric mixer for 10 minutes or until the mixture triples in volume and forms a ribbon as it falls from the beaters.

Sift the dry ingredients over the egg mixture and gently fold in using a whisk. Divide the batter between the pans and smooth the surface.

Bake for 25 minutes or until a toothpick inserted into the centre of each cake comes out clean. Let the cakes cool in their pans for 30 minutes on a wire rack, then flip the pans over and let cool completely. Unmould.

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