Hot Milk Sponge Cake

This cake is really good. You can frost it if you want, or it's even good without frosting or glaze or any other topping. The choice is up to you. Here is the recipe. It's from my Better Homes and Gardens 75th Anniversary Edition cookbook.
Hot Milk Sponge Cake

2 eggs
1 cup flour
1 teaspoon baking powder
1 cup sugar
1/2 cup milk
2 tablespoons butter

-Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x9x2-inch square baking pan; set pan aside. Stir together flour and baking powder; set aside.
-In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4-5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.
-In a small saucepan heat and stir milk and butter melts; add to batter, beating until combined. Pour batter into the prepared pan.
-Bake in a 350 degree oven for 20-25 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack.