3/4 cup (180 ml) unbleached all-purpose flour

1 cup (250 ml) sugar

5 eggs

1 1/2 teaspoons (7.5 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). Butter, flour and line a 20-cm (8-inch) springform pan with parchment paper.

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

In another bowl, beat the eggs with the remaining sugar and vanilla with an electric mixer until the mixture is light and triples in volume, about 8 minutes. Gently stir in the melted butter with a spatula.

Sift the flour mixture over the egg mixture, folding delicately as you sift in the flour.

Spoon the batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Let cool for about 10 minutes. Unmould and cool completely on a rack.

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