INGREDENT
- 4 large eggs (room temperature)
- ¾ cup (150g) granulated sugar
- 1 cup (120g) all-purpose flour, sifted
- 1 tsp baking powder
- ¼ cup (60ml) milk (lukewarm)
- ¼ cup (60ml) vegetable oil
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Separate the eggs: Place yolks in one bowl, whites in another.
- Beat the egg whites with salt until foamy, then gradually add half the sugar and beat until stiff peaks form.
- In another bowl, whisk egg yolks with remaining sugar until pale and thick. Add vanilla, oil, and milk and mix well.
- Sift in flour and baking powder to the yolk mixture, gently folding until combined.
- Gently fold in the egg whites in 2-3 batches using a spatula, being careful not to deflate the batter.
- Pour batter into the prepared pan and tap lightly to release air bubbles.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Let me know if you’d like a chocolate version or to turn it into a layered cake!