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
- 1/4 tsp salt
Instructions
- Preheat Oven:
Preheat your oven to 170°C (340°F). Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides. - Beat Eggs and Sugar:
In a large bowl, beat the eggs and sugar with an electric mixer on high speed for about 8–10 minutes until pale, thick, and tripled in volume. - Add Vanilla:
Mix in the vanilla extract. - Sift Dry Ingredients:
In a separate bowl, sift together flour, baking powder, and salt. Gradually fold the dry mixture into the beaten eggs using a spatula. Be gentle to keep the batter airy. - Add Milk & Oil:
In a small bowl, combine warm milk and oil. Take a small portion of the batter and mix it into the milk-oil mixture to lighten it, then fold it back into the main batter carefully. - Pour and Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. - Cool:
Let the cake cool in the pan for 5–10 minutes, then run a knife around the edge and invert onto a wire rack to cool completely.
Let me know if you’d like a chocolate version or one with whipped cream filling!