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Preheat the oven to 350°F. Spray an 8x8-inch square baking pan with nonstick cooking spray and line with parchment paper, making sure the excess hangs over on two sides (this makes it easier to transfer the cake from the pan later).
Beat the eggs and condensed milk: Add the eggs to a large mixing bowl and beat with a whisk or hand mixer until frothy, about 1 minute. Add the sweetened condensed milk, vanilla, and salt. Beat again until well combined, about 30 seconds.
Make the batter: Add the self-rising flour to the egg mixture and whisk until there are no dry pockets of flour remaining.
Bake: Pour the batter into the prepared pan and bake until deep golden brown and a knife or toothpick inserted into the center comes out clean, 25 to 30 minutes.
Cool, slice, and serve: Let the cake cool in the pan for 10 minutes. Use the parchment to remove the cake from the pan and transfer it to a wire rack. Let cool completely, about 45 minutes. Slice and serve the cake with a cup of coffee or tea. Leftovers can be transferred to an airtight container and stored at room temperature for 1 day or in the fridge for up to 5 days. If chilled, when ready to eat, allow the cake to come to room temperature before serving. Love the recipe? Leave us stars and a comment below!