Ingredients
- 4 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (120g) cake flour or all-purpose flour, sifted
- 1/2 cup (120ml) whole milk, warm
- 1/4 cup (60g) unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp baking powder
- Powdered sugar, for dusting (optional)
- Whipped cream or fresh fruit, for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Beat Eggs: In a large bowl, beat the eggs with an electric mixer on high speed for about 5 minutes, until thick and pale.
- Add Sugar: Gradually add the sugar while continuing to beat until the mixture is light and fluffy.
- Add Wet Ingredients: Gently add the vanilla extract and warm milk while mixing on low speed.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
- Fold Together: Gradually fold the dry ingredients into the egg mixture using a spatula. Finally, gently fold in the melted butter until fully incorporated.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
- Serve: Dust with powdered sugar and serve with whipped cream and fresh fruit if desired.
Would you like a version with a fluffy cream filling or any specific flavor twist (like lemon or chocolate)? I can help adjust it!