Preheat the oven to 170°C / 338°F.
Place baking paper at the base of two 15cm or 6 inch pans and grease only the botto (do not grease the sides)
In a bowl sift the flour, baking powder and salt. Set aside.
In a saucepan add the milk and butter. Bring to the stove over medium low heat and stir occasionally until the butter is melted and the milk is hot.
Leave the milk simmeting on low heat while doing the next step.
In a large enough bowl add the eggs, vanilla and sugar.
Beat on medium-high speed for 3 to 5 minutes until mixture is thick, pale and has risen in volume.
Turn off the heat of the milk and butter.
While beating on low speed, add the hot milk mixture to the eggs batter until fully incorporated.
Add the dry ingredients in two parts and fold in by hand or at the minimum speed of the mixer. Beat just until incorporated.
Transfer the mixture in equal parts over the two prepared baking pans.
Bake in the preheated oven for approximately 20 minutes. (See notes).
Once removed from the oven, place on a wire rack and with a small spatula go around the edge of the cakes to separate from the pan.
Unmold onto the wire rack and let cool completely at room temperature. (See notes 2),