Ingredients
- 1 cup (120g) all-purpose flour (sifted)
- 1 tsp baking powder
- 4 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) milk (warm)
- 1/4 cup (60ml) vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional: powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Separate the eggs: Place egg whites in one bowl and yolks in another.
- Beat the egg whites: Add salt to the egg whites and beat using a hand mixer until frothy. Gradually add half the sugar (1/2 cup) and continue beating until stiff peaks form.
- Mix yolks and sugar: In the other bowl, beat egg yolks with the remaining 1/2 cup sugar until the mixture becomes pale and thick.
- Add liquids: Stir in the vanilla, warm milk, and oil to the yolk mixture.
- Combine dry ingredients: Sift flour and baking powder together. Gradually fold it into the yolk mixture until smooth.
- Fold in egg whites: Gently fold the beaten egg whites into the batter in batches, being careful not to deflate the mixture.
- Pour into pan: Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then remove and let it cool completely on a wire rack.
- Serve as is, or dust with powdered sugar or layer with whipped cream and fruits!
Would you like a flavored version (lemon, chocolate, etc.) or a layered variation of this sponge cake?