Ingredients
- 4 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour (sifted)
- 1 tsp baking powder
- 1/4 cup (60ml) milk (warm)
- 1/4 cup (60ml) vegetable oil
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper. - Beat Eggs and Sugar:
In a large mixing bowl, beat the eggs and sugar using a hand or stand mixer on high speed for 7–10 minutes until thick, pale, and fluffy (the ribbon stage). - Add Vanilla:
Add the vanilla extract and beat for another 30 seconds. - Combine Dry Ingredients:
In a separate bowl, sift together flour, baking powder, and salt. - Fold Dry Ingredients In:
Gently fold the dry ingredients into the egg mixture in 2–3 additions. Use a spatula and fold carefully to maintain the airiness. - Add Milk and Oil:
Mix warm milk and oil in a cup. Slowly pour it down the side of the bowl and gently fold into the batter until just combined. - Bake:
Pour the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to remove any large air bubbles. - Bake Time:
Bake for 25–30 minutes, or until a toothpick inserted in the center 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. - Serve:
Enjoy as is, or top with whipped cream, fresh fruits, or your favorite frosting.
Let me know if you’d like a version without eggs, or a flavored variation like lemon or chocolate!