Milk Cake

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, tapping out excess flour.

Combine all-purpose flour and baking powder in a medium bowl, whisking together until evenly distributed.

Separate the 4 eggs, placing yolks in one bowl and whites in another. Beat the egg whites with an electric mixer until stiff peaks form, about 3-4 minutes.

In a separate bowl, cream together the egg yolks and 1 1/2 cups sugar, beating until pale and fluffy, about 2-3 minutes.

Alternately add the flour mixture and milk to the yolk mixture, beginning and ending with the flour, stirring gently after each addition until just combined.

Carefully fold the whipped egg whites into the batter using a rubber spatula, working in two additions and folding gently to maintain the airiness.

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake at 350°F for 35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Remove the cake from the oven and let it cool in the pan for 5-10 minutes before turning out onto a wire rack to cool completely.

Once cooled, transfer the cake to a serving plate. Garnish with fresh strawberries and mint leaves if desired before serving.