Ingredient
- 4 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour (sifted)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder (optional, for extra lift)
- 2 tbsp milk (warm)
- 2 tbsp vegetable oil (optional, for added moisture)
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and line the bottom of a round 8-inch (20 cm) cake pan with parchment paper. - Prepare the Eggs:
In a large bowl, beat the eggs with an electric mixer on high speed for 5–7 minutes until they are thick, pale, and have tripled in volume. - Add Sugar and Vanilla:
Gradually add sugar while continuing to beat. Then mix in the vanilla extract. - Fold in Dry Ingredients:
Sift the flour (with baking powder and salt if using) over the egg mixture in 2–3 additions. Gently fold with a spatula using a lifting motion to keep the batter airy. - Add Milk & Oil (Optional):
Mix warm milk and oil together. Take a small portion of the batter, mix it into the milk/oil, then gently fold this back into the main batter. - Bake:
Pour the batter into the prepared pan. Tap the pan gently on the counter to remove large air bubbles.
Bake for 25–30 minutes or until the top is golden and a toothpick comes out clean. - Cool:
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Let me know if you want a chocolate version or filling ideas!