Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1 1/2 cups (300g) Granulated sugar
  • 1 tbsp (12g) Baking powder
  • 1/2 tsp (3g) Fine sea salt
  • 3 large (150g) Eggs, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1/2 cup (115g) Unsalted butter
  • 1 cup (240ml) Whole milk

Instructions:

  1. Preheat oven to 350°F (175°C). Grease your 9 inch pan and line the bottom with parchment paper. Note: This ensures the cake slides out without breaking
  2. Sift the all purpose flour, baking powder, and fine sea salt into a bowl. Note: This removes clumps and aerates the flour
  3. Beat granulated sugar and room temperature eggs on high speed. Continue until the mixture is pale and has doubled in volume.
  4. Stir in the pure vanilla extract.
  5. Melt the unsalted butter and whole milk in a saucepan over low heat. Stir until steaming but not boiling.
  6. Slowly pour the hot milk and butter into the egg mixture, whisking gently. Note: Pour slowly so you don't deflate the air in the eggs
  7. Gradually fold in the sifted dry ingredients using a spatula. Mix only until no flour streaks remain.
  8. Pour batter into the pan and bake for 30-35 minutes. Bake until a toothpick comes out clean and edges pull slightly away from the pan.