Milk sponge cake

Ingredients:

• 220g unsalted butter, room temperature, plus extra for greasing pans
• 3 cups all-purpose flour, plus extra for dusting pans
• 1 tbsp baking powder
• 0.5 tsp salt
• 1 and 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 and 1/4 cups whole milk (or 3/4 cup heavy cream mixed with 0.5 cups water)

Preparation:

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter. Line the bottoms with parchment paper. Grease the parchment with butter and dust with flour, shaking off any excess.
2. In a bowl, whisk together 3 cups of flour, baking powder, and salt until evenly combined. In a large bowl, beat 220g of butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; beat in the eggs, one at a time, scraping down the sides of the bowl as needed. Beat in the vanilla extract. The mixture may appear separated at this point. Beat in the flour mixture in three additions, alternating with the milk, beginning and ending with the flour, until the dough is smooth.
3. Divide the batter among the prepared pans. Bake until the cakes are lightly browned on top and a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to wire racks and let cool in the pans for 10 minutes. Then, run a knife around the edge of each cake and turn them out onto the racks to cool completely. Remove the parchment. If desired, trim any raised tops with a long serrated knife to make them even.