Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine room-temperature eggs and granulated sugar. Whip them together on medium speed until pale and frothy, about 5 minutes.

Sift in the all-purpose flour and salt into the egg mixture, alternating with whole milk. Gently fold in to maintain airiness.

Grease a 22 to 24 cm springform pan with butter or non-stick spray, pour in the batter, and smooth the top.

Bake for 25 to 30 minutes until golden brown and a toothpick inserted comes out clean.

Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar and serve warm or at room temperature with whipped cream or fresh berries.