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1. Start heating oven to moderately hot (400°F). Then, with waxed paper, line 4 8-inch layer tins. Sift flour, baking powder and salt.
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2. Beat eggs until thick then add sugar gradually, continuing to beat until very thick and light.
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3. Using rubber spatula or spoon, fold in flour mixture and add vanilla. Turn into pans, spreading batter evenly. Bake 10 minutes or until light brown.
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4. Cool slightly; carefully turn out of tins; remove waxed paper at once; cool completely.
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5. Wrap layers well in waxed paper or aluminum foil to keep fresh until next day. If to be used several days later, refrigerate wrapped layers.
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