• Pre-heat the oven to 170°C (338°F) with top and bottom heating mode. Set an oven rack in the lower half of your oven.
• Line the base of a 6 x 3-inch tall round cake pan or 7 x 2.5-inch standard round cake pan with parchment paper. Line the sides with a long strip of parchment paper that sits about 1-inch (2-cm) above the rim. Note: A 6 x 3-inch tall round pan will give you a taller cake as shown in the post.

Make the warm egg mixture

• Sift the cake flour twice. In a clean mixing bowl, beat eggs lightly with a whisk. Add sugar and glucose, and stir with a whisk to combine.
• Heat some water in a pot until barely simmering. Take it off the heat, and place the bowl containing the egg mixture over it so that it sits just above the water. Keep whisking until the egg mixture is warm, between 36 - 40℃ (96 - 104℉).
• Pour the warmed egg mixture into a stand mixer bowl. Alternatively, you can use handheld beaters and whip in the bowl.

Beat the egg mixture

• Whip on high speed until the egg mixture thickens considerably and turns pale and foam-like (watch the video), about 8 to 10 minutes. Test for ribbon stage.
• Once the egg mixture is at the ribbon stage, whip on low speed for 1 - 2 minutes until it looks very smooth and glossy.

Fold in the flour

• Sift (recommended) or sprinkle the flour over the egg batter, in 3 additions. Each time, fold in gently with a spatula until well incorporated, before adding the next batch.

Make the warm butter mixture

• In a separate bowl, combine butter, milk and vanilla extract. Place the bowl over a pot of simmering water until the butter melts completely. Stir to mix thoroughly. Note: The temperature of the mixture should be close to 60℃. 

Fold in the butter mixture

• Add 75 g of the egg batter into the butter mixture and mix thoroughly. Add this mixture to the rest of the egg batter. Fold gently until all of the batter has an even consistency. Once the batter runs smoothly off the spatula without breaking or clumping, it is at the ideal consistency.

Fill the pan and bake

• Pour the batter from the mixing bowl into the prepared pan as closely as possible to prevent the batter from deflating. Run a bamboo or metal skewer through the batter. Tap the pan twice firmly on the counter.
• Bake in the preheated oven for 40 minutes until the top of the cake turns brown. Do a finger test for doneness: Gently press a few fingers on the center of the cake to see if it springs back. If your fingers leave indents, the cake isn't quite done baking yet. Bake for at least 5 more minutes before checking it again.

Cool and serve

• Remove the cake pan from the oven and immediately drop it onto the counter from a height of 6 - 12 inches (0.5 - 1 foot). Gently lift the cake out of the pan by the paper strips and set onto a wire rack. Peel away the baking paper from the sides and bottom of the cake.
• To serve, sift confectioner’s sugar over the cake and slice. Best eaten warm on the day it is baked or chilled. If not serving immediately, wrap in cling wrap or put the cake into a plastic bag and seal to help the cake retain its moisture. 
• To store, place the cake in an air-tight container in a cool and dry space. It will keep well at room temperature for 3 days. If you need to keep it longer, seal with several layers of cling wrap and chill for up to 5 days or freeze in a sealed freezer bag for up to a month.