330 grams cake flour
2 tsp baking powder
3/4 tsp salt
4 large eggs, room temperature
310 grams sugar
245 grams milk
90 grams unsalted butter, cut into small pieces
50 grams vegetable oil
14 grams vanilla
Preheat your oven to 340F. Position your rack in the middle of the oven.
Preparing your cake tins - Spray the bottom (not sides) of two 20cm / 8-inch cake tins with oil spray and line the bottom with baking paper.
Combine dry ingredients - In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
Beat the eggs and sugar - Add the eggs to a large mixing bowl (glass or metal), and use an electric hand mixer to beat until frothy, about 1 minute. A stand mixer with a whisk attachment also works. With the mixer on medium-high speed, add the sugar a spoonful at a time. It’ll take about a minute. Once all the sugar is added, keep beating on medium-high speed for 6 minutes until the mixture is pale, thickened, and tripled in size.
Add dry ingredients to egg mixture - Add half the dry ingredients to the egg mixture and mix on low speed until just combined. Repeat with the rest. The batter will be thick. Avoid overmixing the batter, small lumps are fine, they’ll disappear in the next step.
Heat milk and butter - Heat the milk and butter in a saucepan over medium heat, stirring continuously, until it reaches about 140F or small bubbles form around the edges. Do not let it boil.
Add hot milk - Add half the hot milk mixture, along with the oil and vanilla. Mix on low speed until combined. Add the rest of the milk mixture and mix again until smooth. The batter will be thin and pour in a steady ribbon.
Divide the batter - Divide the batter evenly between the two cake tins. It works out to about 600g in each tin. Tap each tin on the counter a couple times to release any air bubbles.
Bake - Bake on the middle rack for 30–32 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be deep golden and spring back when lightly touched. If they sink and don’t spring back, bake for a couple more minutes.
Cool the cakes - Let them cool in the tins for 10 minutes, then run a knife around the edges to loosen. Transfer to a cooling rack, placing them baking paper side down, and let them cool completely.
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