To start: Measure ingredients first. Preheat oven to 180C. Line square baking pan (22 x 24cm) with baking paper & set aside until needed.
In a bowl stir to combine flour and baking powder.
In a separate bowl whisk together eggs, sugar and vanilla using an electric mixer or stand mixer. They need to be SUPER LUX so beat till dreamy and creamy looking (about 5 minutes)
Add the melted but not hot butter. Mix in slowly to combine.
On low-speed slowly add dry ingredients and milk to egg mixture until well incorporated. Pour the mixture into the square baking pan
Bake for 40 minutes at 180 °C or until a skewer inserted comes out clean. Cool in the pan.
Once cool, cut the cake into even squares but leave in the pan. Cover baking pan in foil or wrap and freeze for an hour or you won't be able to dip your sponge easily.
Once your sponge has been in the freezer for at least an hour you can make your chocolate dipping sauce.