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Preheat oven to 350° and grease a 9x13 pan.
Beat the eggs until light and fluffy.
Slowly add the sugar and continue mixing until pale and airy.
In a separate bowl whisk together the flour and baking powder.
Slowly mix the dry ingredients into the egg mixture and add vanilla.
In a saucepan, heat the milk and butter together just until the butter melts and the mixture is hot — do not boil.
Slowly pour the hot milk mixture into the batter while mixing until fully combined.
Pour into prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
Top with old-fashioned ermine frosting for the perfect vintage dessert.