Ensure all the ingredients are at room temperature
Preheat the oven to 180°C
In a mixing bowl, add the measured softened butter and powdered sugar.
Start creaming the butter and sugar mixture with a mixer or with a spatula. Continue creaming it until it is soft and fluffy.
Start adding the eggs and yolks, one at a time, and continue with the creaming process. Continue until all the eggs have been added. Scrape down the side of the mixing bowl in between and mix until all the eggs are totally incorporated and the mixture is very soft and fluffy.
Add the vanilla essence and mix well.
Start adding the flour mixture, alternating with the milk, little at a time ( roughly in 4 turns). Gently fold the mixture until the flour is fully incorporated with the butter, sugar and eggs. Do not over mix. Instead just keep folding gently.
In case you find the batter too thick, add 1 tablespoon extra milk at a time and fold the mixture. The desired batter should fall like a ribbon when you pour it from above. Scrape bowl and blend an additional one minute on low to medium speed.
Bake at 180 C for 40-45 minutes or until a wooden skewer inserted in the center comes out clean and dry.
Remove the cake from the oven and let it rest for 5 to 10 minutes.