Step 1

Preheat oven to 170°C. Line muffin pan with paper cases.  In a bowl, combine cake flour and baking powder together.

Step 2

In a mixing bowl, whisk eggs and sugar at high speed for 5 minutes until double volume.  Lower to speed one and whisk for 30 seconds to get rid of some air bubbles.  To test it, you can write a letter "O" on the surface of egg batter and it should stay there for a few seconds then you have the right consistency.

Step 3

Transfer the egg batter to a large bowl. Sieve flours in 2 batches and fold gently well with a rubber spatula in each addition. Do not over mix or you will deflate the batter.

Step 4

Melt the butter and milk together at low heat. When you see the butter almost melted, remove from heat. Do not boil the mixture and stir well.

Step 5

Scoop some batter into the melted butter and mix well. Then pour the mixture into the remaining batter and gently fold well with a rubber spatula.

Step 6

Fill the paper cases with the batter to 3/4 full. then gently drop the muffin pan on table top twice to knock out air bubbles.

Step 7

Bake in the preheated oven for about 25-30 minutes till lightly golden or skewer inserted into cake comes out dry.