Easy and Quick Cake

Preheat your oven to 170°C (thermostat 5-6). Butter and lightly flour a cake tin.
Sift together the flour and baking powder in a large bowl. This step ensures a smoother, lighter texture for the cake.

Create a smooth batter by mixing the caster sugar and softened salted butter. Gradually add the egg yolks while continuing to mix. Then gradually incorporate the flour and yeast mixture.

Then, gently pour in the milk and vanilla extract (or vanilla sugar), mixing until smooth.
Beat the egg whites until stiff . They should be firm but not too dry. Use an electric mixer to achieve the perfect texture.

Fold the egg whites into the batter. Do this gently with a spatula, lifting the mixture so as not to break the air bubbles. This will give the cake its airy and light texture.

Pour the batter into the prepared pan. Smooth the surface with a spatula.
Bake for about 35 minutes. The cake should be golden brown and a knife inserted in the center should come out clean.

Unmold the cake and let it cool on a rack. This will allow air to circulate and prevent the cake from becoming damp underneath.