Prepare the Batter

1. Preheat Oven – Set your oven to 325°F (160°C). Grease an 8-inch cake pan and line it with parchment paper.
2. Separate the Eggs (Optional) – Traditional recipes use whole eggs, but you can separate them for an even fluffier cake. If separating, whip the egg whites first, then fold in the yolks.
3. Whip the Eggs and Sugar – In a large bowl, beat the eggs with an electric mixer on high speed. Gradually add the sugar and continue beating for 8-10 minutes, until the mixture becomes pale, thick, and triples in volume.
4. Add Vanilla and Milk – Gently mix in the vanilla extract and milk (if using).
5. Fold in the Flour – Sift the cake flour and salt over the egg mixture. Using a spatula, fold gently in an “S” motion to avoid deflating the batter.

Bake the Cake

1. Pour the Batter – Transfer the batter into the prepared cake pan, smoothing the top with a spatula.
2. Tap to Remove Air Bubbles – Gently tap the pan on the counter to release any trapped air bubbles.
3. Bake – Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool the Cake – Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.