Place the rack in the center of the oven and preheat to 175°C.
In a bowl, sift the cake flour and baking powder and set aside.
In a small saucepan, combine the milk, butter, and heat over medium until the butter melts. Set aside.
In a bowl, whisk the eggs with a whisk for 1 minute. Gradually add the sugar and vanilla extract, beating with an electric mixer on high speed for 6 minutes until the mixture is pale and triples in volume.
Sift one third of the flour mixture over the egg foam and gently fold in with a spatula. Repeat with the remaining flour mixture (2 more additions). Heat the milk mixture and add it to the flour and egg mixture. Mix until a homogeneous mixture forms.
Pour the mixture into a previously greased and floured mold. Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Let cool in the mold for 10 minutes, unmold, and serve.
Sprinkle with sifted powdered sugar and decorate with a few raspberries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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