Coat a 15 x 10-inch jelly-roll pan or a 9-inch springform pan with cooking spray; line with wax paper. Coat paper with cooking spray; dust with 1 tablespoon flour. Set aside.
Cook butter in a small saucepan over medium heat until lightly browned (about 4 minutes). Pour into a small bowl; cool and set aside.
Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and salt in a sifter. Sift the flour and salt once; set aside.
Beat sugar, vanilla, and eggs at high speed of a mixer until ribbons fall from beaters (about 10 to 15 minutes or until the egg mixture holds its shape). Lightly spoon one-third of flour mixture onto egg mixture; quickly fold. Repeat procedure twice with remaining flour mixture.
Stir about 1 cup batter into cooled browned butter. Gently fold butter mixture into remaining batter. Spoon batter into prepared pan; spread evenly. Bake in jelly-roll pan at 375° for 12 minutes or in springform pan for 20 minutes, or until a wooden pick inserted in center comes out clean or the cake springs back when touched lightly in center. Loosen from sides of pan; turn out onto a wire rack. Carefully peel off wax paper. Cool completely.
Similar to the other one star review, I was making this for the mint chocolate ice cream cake, and it only came out about an inch high.
I definitely mixed it until ribbons were forming, like the recipe said, but one culprit may be that I didn't have any cake flour, so I used a substitution recipe I found online, with regular flour and corn starch.
I suppose I could have cut it into 2 layers (instead of the 3 it called for) and tried to put the ice cream in the middle, but the cake was pretty bland and dense, so it didn't seem worth it. I'm tossing this one.
My advice: if you're a pro, maybe you can make this recipe work, but for the rest of us, it's a no go
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