Instructions

1. Preheat the oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing it thoroughly and lining the bottom with parchment paper.
2. Create a double boiler by placing a heat-safe glass bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water.
3. Add white chocolate chips and unsalted butter to the glass bowl. Melt slowly, stirring constantly, until the mixture is completely smooth and combined. Remove from heat and let cool slightly.
4. In a separate large mixing bowl, whisk together eggs, granulated sugar, vanilla extract, and salt until the mixture becomes light and slightly frothy.
5. Gradually fold the melted white chocolate and butter mixture into the egg mixture, stirring gently to create a smooth, uniform batter. Be careful not to overmix.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
7. Bake in the preheated oven for 22-25 minutes. The cake should be set around the edges but still slightly soft in the center. A toothpick inserted near the center should come out with a few moist crumbs.
8. Remove from the oven and let the cake cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
9. Once cooled, dust the top generously with powdered sugar using a fine-mesh sieve.
10. Slice and serve at room temperature. For best texture, let the cake sit for about 30 minutes after dusting with powdered sugar.