Ingredients

• 6 eggs, separated
• 200g of sugar
• 1 teaspoon vanilla extract
• 150g flour
• 1 teaspoon baking powder
• 1 pinch of salt
• 300ml of milk
• 50g unsalted butter
• Whipped cream and fresh fruits to decorate (optional)

Instructions

1. Initial Preparation:
   • Preheat the oven to 180°C.
   • Grease a 23cm diameter cake tin.
2. Beat the Whites:
   • In a large bowl, beat the egg whites until soft peaks form.
   • Gradually add 100g of sugar and continue beating until firm peaks form.
3. Prepare the Yolk Mixture:
   • In another bowl, beat the egg yolks with the remaining 100g of sugar until pale and fluffy.
   • Add the vanilla and mix well.
   • Sift the flour, baking powder, and salt over the yolk mixture and mix gently.
4. Combine the Mixtures:
   • Incorporate the beaten egg whites into the yolk mixture in an enveloping manner, in three additions, to keep the air in the dough.
5. Bake:
   • Pour the batter into the prepared pan and smooth the surface with a spatula.
   • Bake for 25-30 minutes or until an inserted toothpick comes out clean.
   • Remove the cake from the oven and let it cool in the pan for 10 minutes.
   • Then, unmold and let cool completely on a rack.
6. Prepare the Layers:
   • Heat the milk and butter in a saucepan until the butter melts. Let it cool a little.
   • Cut the cake into three equal horizontal layers.
   • Bathe each layer with the milk and butter mixture.
   • If desired, decorate with whipped cream and fresh fruit.