1½ cup(about 165 gr) sifted cake flour
1¼ tsp (about 6 gr) baking powder
¼ tsp salt
½cup (125 ml) whole milk
4tbsp (57g) unsalted butter
3 large eggs
¾ cup (150g) granulated sugar (I used 115g)1 tsp vanilla extract
Preheat oven to 350F or 175C.
In a saucepan, combine milk and butter and heat over medium heat just until butter is melted.
In a mixing bowl, beat eggs, vanilla extract with a whisk and gradually add sugar until well combined and tripled in volume.
Sift together cake flour, baking powder and salt and set aside.
Sift gradually flour mixture over egg foam
and gently fold it with a rubber spatula.
Add the mix of milk and butter it all at once to the egg mixture
and gently fold it in to combine.
Pour the mixture into a 9 inch baking tin.
Bake the cake for 30 minutes until it springs back when lightly touched and a cake tester inserted into the center of the cake comes out clean.
Cool the cake in the pan.