Ingredients
- 4 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup all-purpose flour (sifted)
- 1/2 tsp baking powder
- 1/4 cup milk (warm)
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat Oven:
Preheat your oven to 170°C (340°F). Line an 8-inch (20 cm) round cake pan with parchment paper. Do not grease the sides (this helps the cake rise evenly). - Separate Eggs:
Carefully separate egg whites and yolks into two clean bowls. - Beat Egg Whites:
Using an electric mixer, beat the egg whites and salt on medium speed until foamy. Gradually add half the sugar (1/2 cup), a tablespoon at a time, and beat until stiff peaks form. - Beat Egg Yolks:
In a separate bowl, beat the egg yolks with the remaining sugar (1/2 cup) until pale and thick. Add vanilla extract, milk, and oil. Mix well. - Combine Mixtures:
Gently fold the egg yolk mixture into the beaten egg whites using a spatula. Be careful not to deflate the batter. - Add Dry Ingredients:
Sift flour and baking powder together. Gradually fold it into the egg mixture in batches until just combined. - Pour and Bake:
Pour the batter into the prepared pan. Tap the pan gently to release air bubbles. Bake for 30–35 minutes or until the top is golden and a toothpick inserted into the center comes out clean. - Cool the Cake:
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Tip: For extra fluffiness, invert the cake while cooling to maintain its height.
Let me know if you’d like a flavored version (like chocolate or lemon)!