First, take a large mixing bowl and a sifter.

Place the sifter on top of the mixing bowl and add the all-purpose flour, baking powder, and baking soda.

Sieve them all together and keep them aside.

Next, melt the butter and keep it aside.

Take another large mixing bowl and crack the three eggs.

To this add the castor sugar. (You may also grind granular sugar into powder and use it if there is no castor sugar.)

Now, whisk the ingredients until the sugar is almost mixed with the eggs and the egg-sugar mixture is frothy, light, and fluffy. An electric beater can also be used if you are not using a whisk. Make sure not to over-whisk the eggs.

To the egg-sugar mix, add the melted butter, milk, and vanilla essence and whisk once more for a few seconds.

Next, add the dry ingredients to the egg mixture slowly.

Fold everything in from outwards towards inwards using a spatula until a smooth batter is formed.

Now, take a 7-inch cake tin and grease it with butter. You may also use butter paper.

Pour the mixture into the greased cake tin and give it a few taps to get rid of any air bubbles.

Keep it aside and set the OTG for preheating.

Keep the temperature at 180 ̊C and the heat setting at double heating (heating from both the top and bottom). Set the timer to 10 minutes.

After the timer goes off at 30 minutes, check the cake by poking the middle with a bamboo skewer.

If it is still underdone, set the timer for 10-15 minutes more. There is no need to follow this step if the cake is baked to perfection.

Keep a check after 10 minutes and make sure not to overcook the cake.

After it is done, take it out and keep it aside to cool down completely.