Cream Butter and Sugar: In a large mixing bowl, combine the softened butter and sugar. Using an electric mixer or a whisk, beat the mixture for 3-4 minutes until it becomes light and fluffy. This process incorporates air into the butter, setting the foundation for a soft cake.

Incorporate Egg Yolks: Add the egg yolks to the creamed butter and sugar mixture, one at a time, beating well after each addition. Ensure each yolk is fully incorporated before adding the next. This step adds richness and color to the cake.

Mix in Milk: Gradually pour in the milk while continuing to mix. The milk helps to loosen the batter slightly, making it easier to combine with the dry ingredients.

Fold in Flour: Sift the flour into the wet ingredients. Gently fold it in using a spatula or a wooden spoon, being careful not to overmix. Overmixing can lead to a dense cake, so stop as soon as the flour is just incorporated.

Whip Egg Whites: In a separate, clean bowl, beat the egg whites until stiff peaks form. This step is crucial for achieving the cake’s signature light and airy texture.

Combine Mixtures: Carefully fold the whipped egg whites into the batter, using a folding motion to keep as much air in the mixture as possible.

Bake: Preheat your oven to 180°C (356°F). Pour the batter into a greased and floured cake pan. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve: Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Serve as is, or dust with powdered sugar for an extra touch of sweetness.