Part 3/6:
While the milk and butter heat up, prepare your dry ingredients. In a medium bowl, measure 2 cups (240 g) of all-purpose flour, ideally using a kitchen scale for accuracy, though the spoon-and-level technique is a suitable alternative. Add 2 teaspoons of baking powder and 1/2 teaspoon of salt, then whisk the mixture to combine.
Mixing the Wet Ingredients
Next, in a separate bowl or stand mixer fitted with a paddle attachment, mix 2 cups (400 g) of granulated sugar with 4 large room temperature eggs. Beat this mixture on medium-high for about 3 to 4 minutes until it becomes fluffy and light in color.