4 eggs

2 cups (500 ml) sugar

1 tablespoon (15 ml) vanilla extract

1 cup (250 ml) unsalted butter

1 cup (250 ml) milk

2 cups (500 ml) pastry flour

2 teaspoons (10 ml) baking powder

1 pinch salt

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line 2 20-cm (8-inch) springform pans with parchment paper.

In a bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture is light and fluffy, about 5 minutes.

Melt the butter with the milk in the microwave oven, without boiling.

In a bowl, combine the flour, baking powder and salt. Add to the egg mixture alternately with the milk. Blend with an electric mixer.

Divide the batter between the pans. Bake for 35 to 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould and cool completely. Slice each cake in half horizontally.

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