Ingredients
- 4 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- 1 cup (240ml) whole milk (warm)
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 and 1/2 cups (190g) all-purpose flour (sifted)
- 1/2 cup (60g) cornstarch (for extra softness)
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, beat the eggs and sugar with a hand mixer on high speed for about 5–7 minutes, until the mixture is pale and fluffy.
- Slowly add the warm milk and oil (or melted butter) while gently mixing.
- Sift in the flour, cornstarch, baking powder, and salt. Fold gently with a spatula until just combined — do not overmix.
- Add the vanilla extract and fold again.
- Pour the batter into the prepared pan. Tap the pan gently on the counter to release any air bubbles.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or frost as desired.
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