INGREDENT
- 4 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour (sifted)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (60ml) milk (warm)
- 1/4 cup (60ml) vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Separate eggs – whites in one bowl, yolks in another.
- Whip egg whites using an electric mixer until foamy. Gradually add half the sugar and beat until stiff peaks form.
- Beat yolks with remaining sugar until pale and thick. Add vanilla, warm milk, and oil. Mix well.
- Sift flour, baking powder, and salt into the yolk mixture and gently fold until combined.
- Fold egg whites into the batter in three parts, gently mixing until smooth and airy.
- Pour batter into prepared pan and tap gently to release air bubbles.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Let me know if you’d like a chocolate, coffee, or matcha variation!