Sift the flour into a large bowl and pour over the hot milk and butter, mix until combined
Add the egg yolks and mix until smooth and well combined
In a large bowl add the egg whites and whisk until foamy
Add the sugar and beat on medium-low until the meringue reaches soft to medium peaks
Add ⅓ of the meringue to the yolk mixture and mix until well combined
Add the lightened yolk mixture to the remaining meringue and gently use a whisk to fold the mixture until just combined
Transfer the batter to the lined tin and place it in a larger baking tray filled with hot, but not boiling, water
Bake for 75 minutes or until the cake springs back when touched
Remove from the oven and enjoy warm!
