Ingredients
Dry Ingredients
- 1 cup cake flour (or all-purpose flour sifted twice)
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Egg Mixture
- 6 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
Liquid Ingredients
- 1/4 cup whole milk
- 1/4 cup neutral oil (vegetable or canola)
Optional Flavor Add-Ins
- Zest of 1 lemon or orange
- 1 tablespoon honey for extra softness
Equipment Needed
- Two large mixing bowls
- Electric mixer or whisk
- Fine mesh sieve
- Rubber spatula
- 8-inch round cake pan
- Parchment paper
- Cooling rack
Step 1: Prepare the Pan and Oven
- Preheat oven to 325°F (165°C).
- Line the bottom of the cake pan with parchment paper.
- Do not grease the sides of the pan. The batter needs to cling to rise properly.
Step 2: Mix the Egg Yolks
- In a large bowl, add egg yolks and half of the sugar.
- Whisk until pale and slightly thickened.
- Add vanilla extract, milk, and oil.
- Whisk until smooth and fully combined.
- Sift in flour, salt, and baking powder.
- Gently mix until smooth and lump-free.
- Set aside.
Step 3: Whip the Egg Whites
- In a clean, dry bowl, add egg whites.
- Begin whipping on medium speed until foamy.
- Gradually add the remaining sugar in small amounts.
- Increase speed and whip until soft to medium peaks form.
- The peaks should hold their shape but still look glossy.
Do not overwhip, or the cake will become dry.
Step 4: Fold the Batter
- Add one-third of the whipped egg whites into the yolk mixture.
- Gently fold using a spatula to lighten the batter.
- Add the remaining egg whites in two additions.
- Fold carefully with slow, sweeping motions.
- Stop folding as soon as the batter is evenly combined.
Overmixing will deflate the batter.
Step 5: Bake the Cake
- Pour the batter into the prepared pan.
- Gently tap the pan once on the counter to remove large air bubbles.
- Bake for 40 to 45 minutes.
- The cake is done when:
- The top is lightly golden
- A toothpick inserted comes out clean
- The cake springs back when lightly touched
Step 6: Cool the Cake
- Remove the cake from the oven.
- Immediately turn the pan upside down on a cooling rack.
- Let it cool completely in the pan.
This prevents the cake from collapsing.
Step 7: Remove and Serve
- Once fully cooled, run a thin knife around the edges.
- Gently remove the cake from the pan.
- Peel off parchment paper.
- Serve as is or decorate as desired.
Serving Suggestions
- Dust with powdered sugar
- Serve with whipped cream and berries
- Layer with fruit and cream
- Brush with light syrup for extra moisture
