The cake is a typical genoise of which, in and of itself, I'm not particularly fond. To make half of the original recipe, I started with 3 room temperature eggs, 1/2 cup granulated sugar and 1/8 teaspoon salt (I didn't reduce the salt). This gets whisked at high speed until tripled in volume.
At this point it's time for my least favorite part: folding in the flour. I sifted in 1 cup of flour plus 1/32 teaspoon of cayenne pepper in three additions, folding gently after each. The folding is my least favorite part because I'm always concerned about not getting all of the flour mixed in without deflating the eggs.
As you can see, I found streaks. This was actually part of a huge pocket of flour that was trying to hide from me. I think I eventually got it all, but I won't place any bets on that.
I scooped the batter in the foil lined cupcake pans and baked at 350F for 14 minutes. Originally, I set the timer for 18 minutes, but I could smell the cupcakes at 12 so I started checking them after that. Again, baking time will depend on individual ovens.