Ingredients
1 cup (120g) all-purpose flour
1 tsp baking powder
¼ tsp salt
3 large eggs (room temperature)
¾ cup (150g) granulated sugar
2 tbsp milk (warm)
1 tsp pure vanilla extract
⅓ cup (80ml) vegetable oil or melted butter
Instructions
- Preheat & Prepare Pan
Preheat your oven to 170°C (340°F).
Grease and line an 8-inch (20cm) round cake pan with parchment paper.
- Dry Ingredients
In a bowl, sift together flour, baking powder, and salt. Set aside.
- Whip Eggs & Sugar
In a large bowl, beat eggs and sugar using an electric mixer on high for about 6–8 minutes until pale, thick, and tripled in volume.
- Add Vanilla & Milk
Gently mix in warm milk and vanilla extract.
- Fold in Flour Mixture
Sift the dry ingredients over the egg mixture in 3 additions, gently folding with a spatula each time to maintain airiness.
- Add Oil or Butter
In a small bowl, mix a spoonful of batter with the oil (or melted butter), then fold this back into the main batter.
(This keeps the texture light and prevents deflation.)
- Bake
Pour into the prepared pan and tap lightly to release air bubbles.
Bake for 30–35 minutes or until a skewer inserted in the center comes out clean.
- Cool
Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for Success
Do not open the oven door early — it can cause the center to collapse.
Eggs must be room temperature for maximum volume.
For an extra light sponge, use cake flour instead of all-purpose flour.