Remove the mixing bowl from the saucepan. Whisk on high speed using a handheld or stand mixer fitted with a whisk attachment until the mixture is pale and tripled in volume for about 5-8 minutes or until it reaches the ribbon stage (lift the whisk and draw an “8” in the batter. If the eight stays for 4-5 seconds, you’ve reached the ribbon stage and the batter is ready).

Add the vanilla and sifted flour, fold until no flour is visible with a spatula. Scrape down the sides of the bowl to ensure that everything is incorporated.

Take out 1 scoop of the batter from the bowl to the butter and milk mixture. Mix with a spatula until well combined. We incorporate the butter into the batter first because the fat in butter will deflate the batter if we add the butter directly.

Add the mixture back to the batter. Gently fold in until everything is well incorporated. When you lift the spatula, the batter should fold down like a ribbon.

Pour the batter into the cake pan. Level the top with the spatula. Drop the cake pan on the counter 4-5 times to release air bubbles in the batter.

Immediately bake the cake for 30-40 minutes in the preheated oven. You will know the cake is done when the top is golden brown and when a skewer inserted in the middle comes out clean.

As soon as you take out the cake pan from the oven, drop it on the counter to give a shock to the cake to prevent it from shrinking. Take the cake out of the pan by placing the wire rack on top and flipping it over.

Place another wire rack on top and flip it back. The top of the cake is now facing up. Cover the cake with a damp towel until cooled, to keep moisture in the cake. Let it cool completely. Peel the paper off the side and bottom right before using it.

Store the cakes wrapped in plastic wrap on the counter for 2-3 days, refrigerate for 1 week or freeze for up to 1 month.