Boil milk in a saucepan until bubbles form around the edges. Keep this aside.
Preheat the oven to 180 C.
Sift the flour with baking powder and salt. Set it aside.
Take a bowl and beat the eggs at high speed until thick.
Add sugar gradually and blend well for 5 minutes.
Add flour and blend in low speed until smooth.
Add warm milk and vanilla and and beat to combine.
Pour the batter into an un-greased baking pan.
Bake for 30 minutes or until the top turns golden. You can also insert a toothpick in the centre and check whether it comes out clean.
Let the cake cool in the pan for about 10 minutes. Then, remove from pan and cool on wire rack.
Serve the milk spongecake with frosting or as plain.