Preheat Oven: Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
Separate Eggs: Separate the egg whites from yolks. Place whites in a large, clean mixing bowl.
Whip Egg Whites: Beat the egg whites with a pinch of salt using a hand mixer or stand mixer until soft peaks form. Gradually add half of the sugar (60 g) while continuing to beat until stiff peaks form. Set aside.
Mix Yolks: In another bowl, whisk the egg yolks with the remaining sugar and vanilla extract until pale and creamy.
Add Wet Ingredients: Gradually mix in the milk and oil (or melted butter) into the egg yolk mixture.
Combine Dry Ingredients: Gently fold the sifted flour and baking powder into the yolk mixture until smooth. Avoid overmixing.
Fold in Egg Whites: Carefully fold the beaten egg whites into the batter in 2–3 additions using a spatula. Be gentle to keep the mixture airy.
Bake: Pour the batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Remove the cake from the oven and let it cool for 10 minutes in the pan. Then transfer to a wire rack to cool completely.
Tips for Extra Fluffiness
Make sure eggs are at room temperature.
Sift flour to prevent lumps.
Fold, don’t stir, when combining egg whites to maintain airiness.
Don’t open the oven in the first 20 minutes to avoid collapse.
If you want, I can also give you a super easy one-bowl version that’s even fluffier and takes less time.
