Vanilla Cake
2 cups Flour
2 1/2 tsp Baking Powder
1/4 tsp Salt
4 Eggs (room temperature)
1 1/2 cups Sugar
1/2 cup Unsalted Butter
1 cup Milk
3 tsp Vanilla Extract
3 tsp Vegetable Oil
Preheat oven to 350°F
Grease 2 x 8" cake pans with butter, then line with parchment paper.
Whisk flour, baking powder, and salt in large bowl.
Beat eggs for 30 seconds with a hand mixer.
While beating eggs, pour sugar in over 45 seconds.
Continue beating for 7 minutes until eggs triple in volume and turn white.
While eggs are beating, heat butter and milk on stove until butter is melted.
When eggs are done, gently fold in 1/3 flour.
Add rest of flour and fold in until just mixed. Stop once you can't see flour.
Pour hot milk, vanilla, and oil into now empty flour bowl.
Add roughly 1 1/2 cups of egg into the milk. Vigourously whisk until smooth.
While slowly mixing, pour the milk into the eggs over 15 seconds.
Scrape down the sides and base of the bowl and mix slowly for 10 seconds.
Batter should now be smooth and pourable.
Pour batter into pans.
Bang each pan on the counter 3 times to knock out air bubbles.
Bake 30 minutes.
Let cook in pans 15 minutes before removing cakes to cooling racks.
If making a layered cake, cool upside down to remove dome from top of cake.