Measure out the sponge ingredients, separate the eggs and leave everything out to reach room temperature for about 20-30 minutes. (Cover the eggs to stop them from drying out).
Grease the cake tin with a thin layer of butter over the base and sides and line it with parchment paper. Start preheating your oven to 180 °C (356 °F) (170 °C (338 °F) for fan assisted).
In a clean, dry glass mixing bowl, add 2 egg whites and ½ tsp lemon juice. Mix using an electric mixer and whisk until foamy and doubled in size.
Add 60 g caster sugar one-third at a time, making sure it's fully incorporated before adding the next third.
Continue to whisk until the meringue is smooth and glossy with stiff peaks.
Add 2 egg yolk one at a time, whip using the electric mixer for about 10-15 seconds for each yolk and stop as soon as they're incorporated into the meringue.
Sift 60 g cake flour twice into a separate bowl. On the third time, sift one-third of it into the egg mixture and fold gently with a silicone spatula. Repeat until all of the flour is incorporated into the mixture, being careful not to over-mix.
Mix 20 g unsalted butter (melted) and 1 tbsp milk in a small bowl. Add about 2 tbsp of the sponge batter and whisk them together to temper.
Pour the tempered mixture into the cake batter and fold in gently with the spatula.
Once combined, pour the mixture into the lined cake tin and smooth the top and drop the cake tin twice onto a hard surface from about 10cm (4 inches) high. Place on the middle shelf of the oven and bake for 20-30 minutes. (Check the cake after 20 minutes and remove once it's golden brown. I usually take it out at 23-24 minutes.) Once the sponge is fully cooked, take it out from the oven and drop it on a hard surface from about 20cm high (8 inches). This will help prevent sinking and shrinking.
Turn upside down onto a wire rack and remove the cake tin. (Be careful not to burn yourself.) Leave to cool for about 1 hour.