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1
Line the bottom of an 8-inch round pan with parchment paper and grease the sides. Preheat the oven to 375u00b0 F with a rack in the lower third.
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2
Whisk the flour and baking powder together thoroughly. Set aside.
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3
In a large bowl, with a handheld electric mixer, beat the eggs, sugar, salt, and vanilla on high speed until it is thick and pale, 3 to 4 minutes.
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4
Beat in the melted butter, then add the flour mixture and fold and stir until blended. Stir in the cream and any add-ins. Scrape into the pan.
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5
Bake 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Set the pan on a rack to cool.
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6
After at least 10 minutes (but you can wait as long as you like), slide a slim knife or spatula around the edges of the cake to detach it from the pan. Invert the cake onto the rack and peel off the paper liner.
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7
Turn the cake right side up to cool completely on the rack before using or storing. Cake keeps at room temperature, wrapped airtight, for about 3 days, or in the freezer up to 3 months.
