To begin, preheat your oven to 180°C (fan 160°C). Line a round cake tin (20cm) with parchment paper, allowing some to rise above the edges to hold the cake’s shape. Move to preparing the eggs.

In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed for 8–10 minutes until thick, pale, and tripled in volume. This aeration is crucial for the cake’s rise. Continue to the next step for folding.

Sift the flour over the egg mixture in two additions. Using a spatula, gently fold from the bottom upwards, turning the bowl as you go. Avoid over-mixing to preserve airiness. Prepare to add flavour.

If using, fold in the vanilla extract with the final turn of the spatula. Keep the batter light and airy. Transition to pouring into the tin.

Pour the batter into the lined tin, smoothing the top gently without knocking out air. Move immediately to baking.

Place the tin in the oven and bake for 20–25 minutes until the top is golden and springs back lightly when touched. For a slightly gooey centre, remove a few minutes earlier. Transition to cooling.

Remove the cake from the oven and leave in the tin for 5 minutes to settle. Lift it out using the parchment paper and transfer to a wire rack to cool completely. Move to serving.

Serve Pão de Ló plain, dusted with icing sugar, or alongside fresh berries. Presentation tip: cut with a serrated knife to maintain the delicate crumb.