Instructions Italian sponge cake with butter

• For this recipe the eggs should be at room temperature.
• Heat the butter together with the milk until the first one is completely melted. Turn off the heat and set aside to cool down.
• Beat whole eggs with sugar for 8 – 10 minutes. The eggs should become clear, frothy, rich in air and duplicate their volume.
  
• Add the vanilla extract (or the seeds from the vanilla bean) and melted butter together with the milk. Stir gently to incorporate.
• At this point add sifted flour. Incorporate it gently with movements from the bottom to the top using a spoon or spatula.
  
• Lightly grease a round 18 – 20 cm wide baking tray and cover it with parchment paper. You can also simply grease it and dust it with flour. I used a pan with a removable bottom but a springform pan is also fine.
  
• Pour the batter into the pan. Bake in the static preheated oven at 165 ° C for 25 – 30 minutes.
• Remove from the oven taking care not to burn yourself. Turn the cake upside down on the kitchen rack to make it come out of the pan. Discard the baking paper and let it cool down completely.