Ingredients
- 4 large eggs (room temperature)
- ¾ cup (150g) granulated sugar
- 1 cup (120g) cake flour (or all-purpose flour sifted 2–3 times)
- 1 tsp baking powder
- ¼ cup (60ml) milk (warm)
- ¼ cup (60ml) vegetable oil (or melted butter)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven
- Set oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
- Prepare Dry Ingredients
- In a bowl, sift together flour, baking powder, and salt. Set aside.
- Beat Eggs & Sugar
- In a large mixing bowl, beat eggs with an electric mixer for 5–6 minutes until pale, thick, and tripled in volume.
- Gradually add sugar while beating.
- Add Liquids
- Warm milk slightly and mix with oil and vanilla extract.
- Fold Dry Ingredients
- Gently fold sifted flour mixture into the egg mixture in batches using a spatula.
- Add the warm milk mixture and fold gently until smooth and combined (do not overmix).
- Bake
- Pour batter into the prepared pan. Tap lightly to remove air bubbles.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool & Serve
- Let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or frost as desired.
If you’d like, I can also give you a super fluffy Japanese-style sponge cake version that’s even softer and bouncier. Would you like me to add that?