Trace the outline of a 8" or 9" baking pan on parchment paper and cut out the rounds. Make 4 rounds in total and use 2 rounds to line the caking pan with the parchment. Reserve the other two rounds for the meringue.
Separate eggs, keeping egg whites in a separate bowl.
Add egg yolks, sugar and butter to a medium sized mixing bowl and beat until light and fluffy, about 5-6 minutes.
Sift in flour, baking soda and a pinch of salt.
Add vanilla and milk and mix until the batter is fully mixed, about 4-5 minutes.
Measure about half of the batter for each cake pan and place a dollop in each pan.
Spread the batter right to the edges of the pans and place in a pre heated oven for 20 minutes or until the edges start to become golden.
When cool, cut around the pan edges to loosen the cake, then turn out to baking sheet turned upside down. Carefully remove parchment from both cakes.