- Portion size 1 serving
Grease and flour l0-inch (3 L) springform pan. Line bottom with waxed paper, set aside.
In warmed bowl, beat eggs until foamy. Gradually beat in sugar; beat at high speed for 8 to 10 minutes or until pale yellow and batter falls in ribbons when beaters are lifted. Beat in vanilla
Sift together flour, baking powder and salt ; sift one third over egg mixture and fold in. Repeat twice. Fold in butter. Pour into prepared pan; bake in 325°F (160°C) oven for about 45 minutes or until cake springs back when lightly touched in centre. Let cool in pan for 10 minutes. Turn out onto rack and let cool completely.
(Cake can be wrapped and stored at room temperature for up to 2 days, or frozen for up to 4 months.)