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1
Coat a 12 x 16-inch rimmed baking sheet or a 9-inch round cake pan with cooking spray.
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2
Line with parchment; coat with cooking spray.
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3
Dust with flour, tapping out excess.
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4
Stir together the flour and salt into a medium bowl; set aside.
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5
Preheat the oven to 450F for a sheet cake or 400F for a round cake, with a rack in the lower third.
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6
Put the eggs, egg yolks, and granulated sugar in the heatproof bowl of an electric mixer.
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7
Set over a pan of simmering water; whisk until the sugar has dissolved and the mixture is warm to the touch.
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8
Return the bowl to the mixer, fitted with the whisk attachment.
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9
Beat on medium-high speed for 2 minutes.
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10
Raise speed to high.
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11
Beat until the mixture is pale and thick, about 4 minutes more.
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12
Remove the bowl from the mixer.
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13
Sift the flour mixture over the top; using a large rubber spatula, carefully fold it into the egg mixture, cutting through the middle and lifting gently over the sides.
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14
When almost incorporated, pour the melted butter down the side of the bowl; gently fold to incorporate completely.
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15
Spread the batter evenly in the sheet or pan with a large offset spatula.
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16
Bake until golden brown and springy to the touch, about 6 minutes for a 12 x 16-inch cake and 15 minutes for a 9-inch round cake.
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17
For the 12x16-inch cake: Run a small knife around the sides of the baking sheet; invert cake onto a wire rack.
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18
Remove the parchment.
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19
Reinvert the cake onto the rack.
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20
Let cool completely.
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21
For the 9-inch round cake: Let cool in the pan on a wire rack for 15 minutes; run a small knife around the sides of the pan.
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22
Invert onto a rack; remove the parchment, and reinvert onto the rack.
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23
Let cool completely.
