Crack the eggs into a large mixing bowl and add the sugar.
Beat the eggs and sugar with a hand mixer for 10 to 15 minutes. The mixture should become very thick, white, and fluffy, almost resembling a meringue.
Sift the flour and baking powder together. Add half of this dry mixture to the beaten eggs. Fold it in gently but thoroughly using a hand whisk (not a spatula) to keep the batter airy and lump-free.
Add the remaining half of the flour mixture and continue to fold it in gently with the whisk until combined.
Grate some lemon or orange zest into the batter for flavor and gently mix.
Pour in the milk and fold it gently into the batter.
Pour the batter into an 18cm baking ring lined with foil, or an 18cm cake pan.
Bake in a preheated oven at 170°C for approximately 50 minutes.
Remove the cake from the oven and let it cool. For the best texture before slicing, wrap the cooled sponge and let it stabilize in the refrigerator overnight.
Cook it hands-free.
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