This recipe is from the book "Joy of Cooking" ,1997 edition, pg. 947 with some modifications. This is THE recipe from where I developed most of my cake recipes. Enjoy.
3/4 cup sifted cake flour
1 tsp baking powder
1/4 cup milk
2 tbsp unsalted butter
1/2 tsp vanilla extract
3/4 cup sugar
5 large eggs
Preheat the oven to 350F. Line the bottom of a 9x2-inch-round-pan or 4x4-square-pan or a jelly-roll-pan. Sift cake flour and baking powder in a small bowl, set aside. Microwave milk and butter until steaming hot, set aside.
Put eggs and sugar in a big mixing bowl. Beat with mixer until triple in volume and resemble the consistency of softly whipped cream, about 7-10 minutes.
Sift the flour mix on top of the egg mixture in three addition, fold in evenly. Add the hot milk mixture and vanilla extract all at once, fold in until well combined.
Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Remove from oven, let cool in the pan. Remove from pan by turning it upside down.