Measure out the ingredients and sift the flour.

Butter and flour (or line with parchment) a cake pan and chill.

Melt butter and milk together over hot water.

Preheat the oven to 180 C (350 F).

Whip eggs and sugar over a hot water bath for 7-8 minutes, until thick and bubbly, not exceeding 40 C.

Remove from heat and beat on low speed for 1 minute while cooling in cold water.

Add water to the beaten egg mixture and mix briefly.

Fold in the sifted flour in two batches.

Fold in the melted butter and milk mixture.

Pour the batter into the prepared pan, spreading evenly.

Mist the surface of the batter with water.

Bake for 20 minutes at 170 C (340 F), then 10 minutes at 160 C (320 F).

Adjust baking time as needed based on your oven.

Drop the cake from a height of 30cm to prevent shrinking.

Remove from the pan and remove the paper.

Cool on a grill, flipping occasionally.

Peel off the paper from the sides.

Let cool completely before storing in a plastic bag.

Slice and serve.