Directions
Sponge Cake:
Warm the Eggs and Sugar:
Place the eggs and sugar in a heatproof bowl.
Warm the mixture over a simmering water bath, constantly mixing until it feels comfortably warm like a bath.
Whip the Eggs and Sugar:
Whip the warm eggs and sugar at high speed until very fluffy. The batter should flow slowly and the lines should stay on the surface when dropped with a whisk.
Finish whipping at low speed to make the air bubbles smaller until the mixture looks very shiny.
Fold in the Flour:
Add the sifted cake flour to the whipped eggs and sugar.
Gently fold until you no longer see any flour.
Incorporate Milk and Oil:
Add the milk, oil, and vanilla extract (if using) to the batter.
Fold until everything is evenly incorporated. The batter should flow smoothly when dropped with a spatula.
Bake:
Pour the batter into the prepared pans immediately.
Bake at 355ºF (180ºC) until the center bounces back gently when pressed:
25-30 minutes for 2 6-inch pans
30-35 minutes for 1 8-inch pan
Adjust the baking time and temperature as needed, depending on the oven and batter thickness.
Cool:
Once out of the oven, flip the cake and let it cool completely before slicing.
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