Ingredients:
4 eggs
200 g sugar
200 g wheat flour
100 ml milk
100 ml vegetable oil (can be sunflower or corn)
1 teaspoon vanilla essence
1 sachet (16 g) baking powder
A pinch of salt
Preparation:
1. Preheat the oven to 180°C (350°F).
2. Grease and flour a 20-22 cm diameter round cake tin. If you want a very tall cake, use an 18 cm tin.
3. In a large bowl, beat the eggs with the pinch of salt. It is important to beat well to incorporate air into the mixture. You can use an electric mixer at high speed.
4. When the eggs begin to foam, add the sugar little by little and continue beating until the mixture is fluffy and has doubled in volume.
5. Add the vanilla essence, milk and oil to the egg and sugar mixture. Mix gently with a spatula or at low speed if using a mixer.
6. Sift the flour together with the baking powder.
7. Add the sifted flour in three parts to the mixture, gently mixing in a folding motion to prevent it from sinking. This will help keep the air in the batter and achieve a fluffy cake.
8. Transfer the blend into the ready-made tin.
9. Bake in the centre of the oven for 30-40 minutes or until a toothpick inserted in the centre comes out clean.
10. Do not open the oven for the first 20 minutes to prevent the cake from sinking.
11. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
12. Then, remove from the pan and let it cool completely on a rack.