Grease two 8 in. (30 cm) round layer-cake pans.
Dust lightly with flour and baking powder mixed together.
Using an electric mixer at high speed, beat the eggs in a small, deep bowl until they are light and fluffy; slowly beat in the sugar and acesulfame-K until the mixture is almost double in volume and is very thick.
Turn the speed to low; beat in the hot milk and vanilla.
Fold in the flour mixture, a third at a time, until just blended.
Pour into the prepared pan.
Bake in a 350°F (180°C) oven for 15-20 minutes or until the centers spring back when lightly pressed with a fingertip.
Cool in the pans on wire racks for 10 minutes.
Then loosen cakes carefully around the edges with a knife, turn out onto the wire racks, and cool completely.