Place the Bowl A over your double boiler and whisk constantly to avoid it from cooking
Whisk until the egg mixture reaches 40ºC and remove from the heat.
Using a hand mixer, whisk on medium- high speed until light and fluffy. The mixture should be pale in color, tripled in volume and at “ribbon stage”.
Add in your cake flour, half at a time and gently fold it into the mixture.
In the bowl C with your butter and milk mixture, add in a scoop of batter to temper it before adding it back into the cake batter to fully incorporate.
Bake for 12-15 minutes. Refrain from opening the oven door at the first half of the baking period.
Check if the cake is done by inserting a skewer into the cake. If it comes out clean, then your cake is cooked through.
Let it cool while you prepare the whip cream topping. Whip all the ingredient together into a soft-stiff peak. using a icecream scoop to plop a dollop of cream on top.
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