3/4 cup (115 g) unbleached all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

4 eggs

3/4 cup (160 g) sugar

1 tsp (5 ml) vanilla extract

3 tbsp (45 ml) vegetable oil

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, whisk together the flour, baking powder and salt. Set aside.

In a large bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture triples in volume and forms a ribbon as it falls from the beaters, about 10 minutes. With the mixer at low speed, drizzle in the oil.

Sift the dry ingredients over the egg mixture, then fold in using a whisk. Spoon the batter into the prepared pan.

Bake for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely. Run the blade of a knife between the cake and the pan, then unmould. Clean the springform pan.

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