Preheat oven to 350°F.
Beat eggs until very light. Mix salt into the sugar and beat with the eggs for 2 minutes.
To scald milk, heat in a small saucepan until tiny bubbles form along the edge. Remove from heat. To the milk, add butter and stir in vanilla.
Stir baking powder into the flour to distribute evenly.
Add milk mixture to the eggs and butter mixture. Gradually stir in the flour. Mix for 30 seconds.
Brush a 9x13 inch or a loaf pan with oil or melted butter. Sprinkle a teaspoon of flour into the pan and tap it around to coat; tap out excess flour.
Pour batter into pan and bake in a 350°F oven for 25 to 30 minutes.
Allow to cool for 5 minutes; run a knife along the outer edge of pan to free the edges while still warm.
Serve cake topped with ice cream, fruit or fruit syrup, etc.
Super Quick Version (not as light, but good): Lightly beat eggs with a fork. Melt butter; put all ingredients except flour into a food processor and blend for 1 minute. Add flour and process for 15 seconds. Proceed as above.
Tip: Save on clean-up and use a disposable aluminum foil pan, which can also be used for freezing.
Lunch Box: Slice cake into serving size portions and wrap tightly; freeze until packing into lunch boxes in the morning.
Submitted by: CM
