INGREDIENTS
- 4 large eggs (room temperature)
- ¾ cup (150g) granulated sugar
- 1 cup (120g) all-purpose flour (sifted)
- 1 tsp vanilla extract
- ¼ cup (60ml) milk (warm)
- ¼ cup (60ml) vegetable oil
- 1 tsp baking powder
- ⅛ tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Separate eggs: Place the egg whites in one large bowl and yolks in another.
- Beat egg whites: Using a hand or stand mixer, beat the egg whites until frothy. Gradually add half the sugar and beat until stiff peaks form. Set aside.
- Mix egg yolks: Add the remaining sugar to the yolks and beat until pale and thick. Mix in vanilla extract, warm milk, and oil.
- Combine dry ingredients: Sift flour, baking powder, and salt together. Gradually fold it into the egg yolk mixture.
- Fold in egg whites: Gently fold the whipped egg whites into the yolk batter in 3 parts to maintain the airiness.
- Bake: Pour the batter into the prepared pan. Tap gently to release air bubbles. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips:
- For extra flavor, add lemon zest or almond extract.
- Serve with whipped cream, berries, or a dusting of powdered sugar.
Would you like a version with no eggs or a microwave variation?