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To make the cake, whisk the eggs and caster sugar together until pale and mousse-like. This can take a few minutes with an electric hand whisk, so be patient. Whisk in the salt and vanilla seeds and sift over the flour. Use a large, metal spoon to fold the flour into the egg mixture, using a slicing and turning action, to avoid knocking the air out of the batter. Spoon the mixture into the prepared tin and gently level it with a palette knife before baking for 10 – 15 minutes, or until the cake is golden brown and no longer sticky to touch