Step 1

Line the bottom of two 8" cake pans with a parchment round, or butter and flour the pan. Preheat the oven to 350°F (don't use the convection setting).

Step 2

Melt the butter in a small saucepan, cook until the milk solids sink to the bottom of the pan and become brown. Drain the butter into a medium bowl, leaving the milk solids in the pan. Stir the vanilla into the browned butter and set aside.

Step 3

Put the eggs, sugar and salt in a mixer bowl. Set the bowl over a pan of simmering water (don't let the bowl touch the water) and whisk until the eggs are slightly warmer than body temperature. Put the bowl onto the mixer and whisk until the eggs are tripled in volume.

Step 4

Sift half the flour over the egg mixture and use a balloon whisk to fold, repeat with the remaining flour. Whisk 1 cup of the batter into the browned butter to lighten the butter, then whisk in another cup of batter.

Step 5

Fold the butter mixture into the batter just until combined. Don't over mix or you'll loose some volume in the cake. Divide the batter evenly between the pans.

Step 6

Bake until the cake springs back when pressed in the center, about 30 minutes. Cool in the pan for 10 minutes before turning out onto a cooling rack.

Step 7

Cool completely before filling and frosting.

Step 8

Trim the top of the cake to level, if desired, split each cake into two layers.

Step 9

Brush the layers generously with syrup before filling & icing.