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1
Preheat the oven to 350F.
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2
Mix the flour and salt together.
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3
Butter the bottom and sides of a 9-inch round cake pan; cover the bottom with a circle of wax or parchment paper, butter the paper, and sift a little flour over the whole pan; invert and tap out excess flour.
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4
Use an electric mixer to beat the eggs until doubled in volume and very thick and light, at least 5 minutes.
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5
Add half the sugar and beat for another 5 minutes or so, gradually adding the remaining sugar, until nearly tripled in volume.
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6
(When you remove the whisk from the eggs, a ribbon of egg will fall from the beaters and hold its shape on top of the mixture for a few seconds.
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7
Its a very satisfying sight.)
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8
Beat in the vanilla.
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9
Use a rubber spatula to fold the flour-salt mixture into this batter, a third at a time, gently but thoroughly.
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10
Finally, and very gently, fold in the melted butter.
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11
Turn the batter into the cake pan and bake for 25 to 30 minutes, until the cake is just firm and slightly springy.
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12
Remove the cake from the oven and let it rest for a couple of minutes.
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13
Run a knife around the edge, cover the pan with a rack, and invert the rack and pan.
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14
Cool, then store, covered with wax paper and at room temperature, for no more than a day, or wrap well in plastic and freeze for up to a week.
