Ingredients
– 4 large eggs (room temperature)
– 3/4 cup granulated sugar
– 1 cup cake flour (sifted)
– 1/4 cup whole milk (room temperature)
– 1/4 cup vegetable oil
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Grease and flour muffins cake pan or line it with parchment paper.
In a large bowl, beat the eggs and sugar together using an electric mixer on high speed until the mixture is pale and triples in volume, about 10-15 minutes. This step is crucial for achieving a light and airy cake.
Mix in the vanilla extract, milk, and vegetable oil until well combined.
Sift the cake flour and salt into the egg mixture. Gently fold the flour into the batter using a spatula. Be careful not to deflate the batter.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.