Separate the eggs. Beat the whites to stiff peaks, and reserve the yolks.
In a large bowl, cream sugar and butter. Beat in egg yolks. Stir in milk and vanilla. Add flour, about 100g at a time. Fold in stiffly beaten egg whites. Pour cake mixture into a well greased 25cm tube cake tin, or a 25cm Bundt tin.
Bake for 90 minutes at 170 C / Gas 3.
You can reduce the amount of sugar by up to half if you prefer a less sweet cake.
Bake the cake in two large loaf tins instead of one tube or Bundt tin; simply adjust cooking time as needed.