The folding process should preserve the bubbles and ensure a fluffy cake. Pour the slightly cooled milk and butter mixture down the side of the bowl to avoid deflating the batter. Add the vanilla extract for flavour. Fold the mixture gently, making sure everything is fully combined. The batter should be smooth, airy, and slightly glossy.

Avoid over-mixing, as this can cause the cake to turn dense. Pour the batter into the prepared cake pan, using a spatula to smooth the top for an even rise. The batter should sit about two-thirds full in the pan to allow room for expansion. Place the pan on the middle rack of your preheated oven.

Bake for 30-35 minutes, or until the cake is golden and a toothpick inserted into the centre comes out clean. If the cake is browning too quickly, loosely cover the top with foil during the last 10 minutes of baking to prevent burning. Remove the cake from the oven and let it cool in the pan for 10 minutes.

Run a knife around the edges to loosen it, then carefully invert the cake onto a wire rack. Peel off the parchment paper, then flip the cake right side up to cool completely. Avoid moving the cake too much while warm, as it’s delicate and can crack.