Ingredients (for one 8-inch/20 cm round cake)
- 4 large eggs (room temperature)
- 120 g (½ cup) granulated sugar
- 120 g (1 cup) plain flour (all-purpose or cake flour)
- ½ tsp baking powder (optional, for extra rise)
- 1 tsp vanilla extract (optional, for flavor)
- A pinch of salt
Instructions
- Preheat Oven
- Set oven to 180°C (350°F).
- Grease and line an 8-inch round cake pan with baking paper.
- Whip the Eggs and Sugar
- In a large bowl, beat the eggs and sugar together using an electric mixer on high speed for 7–10 minutes until the mixture is thick, pale, and triples in volume (ribbon stage).
- Add vanilla extract if using.
- Sift and Fold the Flour
- Sift the flour (and baking powder if using) with a pinch of salt.
- Gently fold the flour into the egg mixture in 3–4 additions using a spatula, making sure not to deflate the batter.
- Bake
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 25–30 minutes, until the cake is golden and springs back when touched, or a toothpick inserted in the center comes out clean.
- Cool
- Remove from oven and let the cake cool in the pan for 5 minutes.
- Turn onto a wire rack to cool completely.