Vanilla Genoise Cake

Directions

1. 1
   ["Oven to 350 degrees F.", "Line the bottom of One 8 or 9 inch round cake pan OR 8-inch square pan, OR 11x17 sheet pan with parchment, and spray lightly with some sort of spray release (like Pam).", "Combine the butter and vanilla in a small bowl.", "Set aside somewhere warm (you want the butter to stay melted).", "Combine the flour with 3 tbl.", "of the sugar and sift again.", "Set aside.", "In the bowl of your mixer, combine the eggs and rest of the sugar.", "Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your VERY CLEAN hand (kids love this part) until the eggs feel warm to the touch (body temp)*.", "Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly).", "Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part**.", "Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter.", "Fold in half the remaining, then the rest.", "Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined.", "Gently fold that back into the batter.", "Divide between the pans and bake as follows: for an 8\" square