Ingredients
- 4 large eggs (separated)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) milk
- 1/4 cup (60ml) vegetable oil
- 1/2 cup (65g) cake flour (or all-purpose flour, sifted)
- 1/4 tsp cream of tartar (or a few drops of lemon juice)
- 1 tsp vanilla extract
- Powdered sugar (for dusting, optional)
Instructions
- Preheat Oven:
Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides. - Prepare the Egg Yolks:
In a large bowl, whisk together the egg yolks, sugar (half), milk, oil, and vanilla extract until smooth. Sift in the flour and mix until just combined. - Beat Egg Whites:
In another clean, dry bowl, add egg whites and cream of tartar. Beat with an electric mixer until foamy. Gradually add the remaining sugar and continue to beat until stiff peaks form. - Fold the Mixtures:
Gently fold the whipped egg whites into the yolk batter in 3 batches, being careful not to deflate the mixture. - Bake:
Pour the batter into the prepared pan. Tap gently to remove air bubbles. Bake for 35–40 minutes or until the top is golden and a toothpick inserted comes out clean. - Cool Upside Down:
Immediately invert the pan and let the cake cool completely upside down to avoid shrinking. - Serve:
Once cool, run a knife around the edge to release. Dust with powdered sugar if desired. Serve as-is or with whipped cream and berries!
Would you like a flavor variation (like lemon, chocolate, or strawberry cloud cake)?