Instructions

1. Preparing the Oven and Pan

   Preheat the oven to 170°C. Grease an 18-cm round cake pan with butter and line the bottom and sides with parchment paper.
2. Beating the Eggs and Sugar

   In a deep, dry bowl, beat the eggs with the sugar and vanilla using an electric mixer on high speed for 8 minutes until the volume doubles and the texture becomes light-colored and creamy. · 8 min
3. Adding the Dry Ingredients

   Sift the flour with the baking powder and a pinch of salt twice, then gradually add it in batches over the egg mixture.
4. Folding the Batter

   Fold the ingredients very gently using a spatula in circular motions from bottom to top to preserve the air inside the mixture. · 2 min
5. Adding the Butter and Milk

   Mix the melted butter with the warm milk in a small bowl, take a spoonful of the cake batter and mix it into them first, then return the liquid to the main bowl and fold gently until fully incorporated. · 1 min
6. Baking

   Pour the batter into the prepared pan and tap it gently twice on a flat surface to release large air bubbles, then bake on the middle rack for 25 minutes until fully cooked. · 25 min
7. Cooling and Serving

   Remove the cake from the oven and let it cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely before slicing and serving. · 10 min

Nutrition / serving

Chef's tips