Preheat the Oven to 350˚F. .
Butter or spray the 8” pan with oil and line the bottom with parchment paper.
Sift your flour.
In a bowl, add 6 eggs and beat on high speed for 1 min with your stand mixer.
With the mixer on, gradually add the sugar and continue to beat on the highest speed for 8 min.
The egg mixture should be thick, pale yellow and tripled in volume.
Add 1 tsp vanilla and sift the flour into your batter.
Fold the flour in with a spatula just until all of the flour is incorporated.
Be careful not to over-mix since you are relying on the fluffiness of the eggs for volume.
Transfer the batter to your prepared pans.
Bake 30 minutes or until the tops are golden brown and a toothpick comes out clean.
Remove from the oven and let cool down 10 minutes.
Then remove cake from the pan and let cool on a wire rack.
Once the cake is at room temperature, you can cut it in half to make two cake layers then remove the parchment paper.