1 cup (120g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, at room temperature
1 cup (200g) granulated sugar
1/4 cup (60ml) whole milk
1/4 cup (60g) unsalted butter
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)
Fresh fruit and whipped cream for serving (optional)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan, or line it with parchment paper.
Prepare the Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Whip the Eggs:
In a large mixing bowl, beat the eggs with an electric mixer on high speed until they become thick and pale, about 5 minutes.
Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy, about 2-3 more minutes.
Heat the Milk and Butter:
In a small saucepan, heat the milk and butter over low heat until the butter is melted. Do not let it boil. Remove from heat and stir in the vanilla extract.
Combine the Batter:
Gradually fold the sifted dry ingredients into the egg mixture using a spatula. Be careful not to deflate the batter.
Slowly pour the warm milk mixture into the batter, folding gently until just combined. The batter will be thin, but this is normal.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Serve:
Once the cake is completely cool, dust the top with powdered sugar if desired.
Slice and serve plain, or with fresh fruit and whipped cream for an extra special treat.
