315 mL (1 1/4 cups) flour
5 mL (1 tsp.) baking powder
185 mL (3/4 cup) sugar
5 mL (1 teaspoon) vanilla extract
85 mL (1/3 cup) unsalted butter, melted
Preheat oven to 325°F (160°C).
Lightly butter 2 20 cm square baking pans and line with parchment paper.
Sift flour with baking powder for 3 times and set aside.
Place eggs, sugar and vanilla extract in the bowl of an electric mixer and beat on high speed for 12 to 15 minutes to obtain a thick, clear mousse of 3 times the original volume.
Sift half flour mixture over the beaten eggs and gently fold in with a large spoon.
Repeat with the second half.
Gently fold in the melted butter.
Divide the batter between the two buttered pans and smooth the top with a spatula.
Bake for 20 to 25 minutes until cakes are soft to the touch and pull away from edges. Turn out onto a rack covered with a clean tea towel and let cool completely.