Preheat the Oven

Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 375°F/190°C (350°F/175°C if using a dark pan).

In a medium bowl, whisk together the cake flour, baking powder, and salt and then sift them together to make the mixture easier to incorporate.

In the bowl of a stand mixer fitted with the whisk beater, whip the cream, starting on low speed, gradually raising the speed to medium-high as it thickens, until stiff peaks form when the beater is raised.

In a medium bowl, whisk the eggs and vanilla just until lightly combined. On medium-high speed, gradually beat the egg mixture into the whipped cream. The mixture will thicken into mayonnaise consistency (unless high-butterfat cream is used). Gradually beat in the sugar. It should take about 30 seconds to incorporate it.

Add half the flour mixture to the cream mixture and, with a large silicone spatula, stir and fold in the flour until most of it disappears. Add the rest of the flour mixture and continue folding and mixing until all traces of flour have disappeared. Using a silicone spatula or spoon, scrape the batter into the prepared pan. Run a small metal spatula or dull knife blade through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface evenly with a small metal spatula.

Bake for 25 to 35 minutes, or until a wooden toothpick inserted between the tube and the side comes out completely clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Let the cake cool in the pan on a wire rack for 10 minutes. With a small metal spatula, loosen the top edges of the cake and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely. The cake requires no adornment, but I love to serve it with a light dusting of powdered sugar or a large dollop of lightly sweetened whipped cream.