Generously butter pan and dust with flour, knocking out excess flour, line the bottom of the pan with parchment paper.

Once you sifted the homemade cake flour for 5 times, then add salt and sift together once again. If using cake flour then you need to sift only 3 times.

Beat together butter and sugar in a large bowl with an electric mixer

at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer.

Add eggs 1 at a time, beating well after each addition, For ½ egg ( beat one egg in separate bowl, and add 1 ½ tablespoon of egg to mixture, 1 large egg is about 3 tablespoon,so use only half of it for half egg).

then beat in vanilla.

Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition.

Scrape down side of bowl, and then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Transfer the batter into pan and tap the pan against work surface once or twice to eliminate air bubbles.

Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 ¼ hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.