Ingredients :
225 g / 2 sticks unsalted butter, cut into 8 pieces and softened
4 large eggs at room temperature
1⁄2 cup / 125 ml milk (whole or low fat, not fat free), room temperature
2 teaspoons of vanilla extract
1 3/4 cups/265 g plain flour (all-purpose flour, 7 oz)
2 teaspoons of baking powder
1 1/2 cups / 330 g caster sugar / superfine sugar
3/4 teaspoon of salt

Instructions :
Preheat the oven to 180C/350F or 160C/320F. Place the rack in the middle of the oven.
Butter your cake molds then line the bottom with baking paper.

Place wet ingredients in a bowl and whisk to combine. Place the dry ingredients in a bowl and use a hand mixer on speed 1 to whisk quickly.

Add 1/3 of the butter, then place the whisk attachment in the butter, and mix at speed 1.
Once the butter is slightly incorporated, speed up to 5 and whisk for 10 seconds.

Add another 1/3 of the butter then repeat, then add the remaining butter and repeat again. It should look like wet sand.

Add half of the wet mixture and beat until incorporated. Add remaining wet mixture, then beat on medium speed until almost completely smooth. Divide into cake molds, smooth the surface, then bake for 25 minutes.

A skewer inserted in the middle should come out clean but damp. Let cool on a rack for at least 15 minutes then remove the cake from the pan.