Each ingredient plays a specific role in texture, taste, and structure, so be sure to measure accurately and follow each step. Preheat your oven to 350°F (175°C). Baking at the right temperature is essential to prevent over-baking or under-baking, both of which can affect the cake’s texture.
Grease a cake pan with a thin layer of butter or non-stick spray. Line the bottom with a circle of parchment paper for easy removal, then lightly dust the sides with flour to prevent sticking. Tap out excess flour to avoid clumping. Combine the all-purpose flour, baking powder, and salt in a medium bowl.
Sift this mixture twice to aerate it, ensuring a smoother and lighter batter. Double-sifting is particularly effective for a soft crumb, as it breaks up any lumps and distributes the baking powder evenly. In a large mixing bowl, crack the 4 eggs. Ensure they are at room temperature, as this allows them to whip to a greater volume.
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