Vanilla Genoise

Yield:	1 Servings
Categories:

6	lg	Eggs, separated
1 1/2	c	Granulated sugar
1/2	ts	Salt
1	ts	Vanilla extract
1/4	c	Hot water
4	tb	(1/2 stick) unsalted butter, melted
1	c	All-purpose flour
		EQUIPMENT
1		11 x 17 x 1-inch baking tray, the bottom lined with parchment paper