This cake is so light and fluffy and goes well with so many desserts. To start, preheat your oven to 355F and heat water in a medium-sized pan. You will combine milk, oil and vanilla extract then set aside. Sift your flour into a bowl, by sifting the flour you can eliminate lumps in the cake batter and the cake which will result in a bit more fluffier cake.

Into the bowl of a stand mixer or a large mixing bowl, crack in 4 eggs and add 140 grams of sugar, give that a quick mix. Place the bowl over the hot water that you had boiled at the start and continue mixing the eggs and sugar until the egg mixture is nice and warm. Take it out of the hot water bath and start whipping it at high speed until it gets super fluffy for about 7 minutes.

Reduce the speed to low and mix it for another 5 minutes then add the sifted flour and mix it in with a spatula. Mixing with a spatula will give you control over the mixing process since you do not want to overmix the batter. Once all the flour is incorporated, stop mixing. Add the liquids and continue mixing to incorporate the added ingredients into the cake batter.

Pour the batter into 2 parchment lined 6-inch baking pans or one 8-inch pan. Tap the pan on the counter a few times to get rid of any trapped air bubbles in the batter. Bake in the preheated 355/180C oven for 30 minutes using two 6-inch pans. If you use the 8-inch pan you will bake at the same temparature for about 40 to 45 minutes. Once baked and out of the oven, tap the pan to release steam, invert the cake, and let it cool upside down before serving.


  • Egg: 4 large eggs
  • Granulated sugar: 140g (4.9oz)
  • Cake flour: 130g (4.6oz)
  • Milk: 20g (0.7oz, about 4 tsp)
  • Oil: 40g (1.4oz)
  • Vanilla extract: 1/4 tsp

Bake at 355F | 180C for about 30 mins for 2 6’ pans.
Or about 340 to 45 mins for 1 8” pan.