- Beat the eggs with the sugar until the batter becomes pale, fluffy, and falls in ribbons when the beaters are lifted.
- Gently fold in flour, butter, and vanilla one at a time until completely incorporated into the batter. Fold quickly and gently to avoid deflating the batter too much.
- Spread the batter evenly across a buttered and floured baking sheet, making sure the batter reaches all the corners and edges of the pan. Don't tap it on the counter, which can further deflate it.
- Try baking the cake in a convection oven; the evenly circulating hot air will help achieve a uniform rise and color.