Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- ¼ cup whole milk, warm
- 1 tsp vanilla extract
- ¼ cup unsalted butter, melted
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla (for whipped topping)
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper — don’t grease the sides.
- Sift together flour, baking powder, and salt. Set aside.
- Beat the eggs in a large bowl on high speed for 5–6 minutes until light, pale, and tripled in volume. Slowly add in granulated sugar while mixing.
- Fold in the dry ingredients gently using a spatula. Be careful not to deflate the eggs.
- Combine warm milk, vanilla, and melted butter. Add a small amount of the batter to this mixture, stir, then fold it all back into the main batter.
- Pour into the pan and smooth the top. Bake for 25–30 minutes or until the top is golden and springs back.
- Cool upside down in the pan for 10 minutes, then gently remove and let it cool fully.
- Whip the cream with powdered sugar and vanilla until soft peaks form. Spread over the cooled cake.
- Chill the frosted cake for 1 hour before serving. Optional: dust with powdered sugar or top with berries.
Would you like to make it a specific flavor — like lemon, strawberry, or chocolate cloud?