Ingredients:
For the cake:
- 6 large eggs (room temperature, separated)
- 150g (3/4 cup) granulated sugar (divided)
- 90g (3/4 cup) cake flour (sifted)
- 60ml (1/4 cup) whole milk (warm)
- 60ml (1/4 cup) vegetable oil (neutral flavor like canola or sunflower)
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar or 1 tsp lemon juice (optional, for egg whites)
Optional:
- Powdered sugar for dusting
- Fresh fruit and whipped cream for topping
Instructions:
- Preheat oven to 160°C (320°F). Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides (this helps the cake climb and stay fluffy).
- Separate the eggs into whites and yolks.
- Whisk the egg yolks:
- Add 75g (half) of the sugar and whisk until pale and thick.
- Add the oil, milk, and vanilla extract. Mix until smooth.
- Gently fold in sifted cake flour until fully combined. Do not overmix.
- Whip the egg whites:
- Beat with cream of tartar or lemon juice until foamy.
- Gradually add the remaining 75g sugar while beating.
- Continue until stiff peaks form.
- Fold egg whites into yolk mixture:
- Add 1/3 of the meringue to lighten the batter, then gently fold in the rest in two additions.
- Use a spatula and fold carefully to keep the batter airy.
- Pour into pan and tap gently on the counter to release large air bubbles.
- Bake for 45–55 minutes until golden and springy to the touch. A skewer should come out clean.
- Cool upside-down:
- Immediately invert the pan (use a bottle or wire rack).
- Let it cool completely to avoid collapse.
- Release the cake by running a knife around the edges. Dust with powdered sugar if desired.
Tips for Ultimate Softness:
- Use cake flour for a delicate crumb.
- Room temperature eggs whip better and give more volume.
- Folding technique is key: don’t deflate the meringue!
- Cooling upside-down preserves height and softness.