Hot Milk Sponge Cake Recipe

Preheat the oven to 350F/177C convection and grease and line two 8 inch cake pans with baking spray and parchment paper.
Place the flour, baking powder and sea salt in a medium bowl and whisk them together until they’re evenly distributed.
240 grams all-purpose flour spooned and leveled, 2 tsp baking powder, 1/2 tsp fine sea salt
Place the milk with the butter in a small pot and heat it gently over medium-low heat, for 2-3 minutes, just until the butter is fully melted and the mixture is hot but not yet simmering. Remove from the heat and set aside.
240 mL milk, 113 grams salted butter gets melted with milk
Place the eggs in the bowl of a stand mixer, fit with the whisk attachment, and begin beating at medium-high speed, until the eggs begin to froth , just a few seconds. Reduce the speed and stream in the sugar.
4 large eggs room temperature, 350 grams granulated sugar
Add the vanilla extract and turn the mixer up to full speed, allowing it to beat for a few minutes, until the sugar and egg mixture is fluffy and pale.
2 tsp vanilla extract
Sift the dry ingredients over the egg mixture, and now turn the mixer up to low speed while streaming in the milk and butter. Scrape the edge of the bowl and give it one more mix, just until the last streak of flour is combined.
Divide the batter into the prepared pans and bake for 30ish minutes until they're golden brown and release from the edge of the pan.