Step 1

Preheat the oven to 340F or 170C and prepare a 6” by 4” (15cm by 10cm) round cake pan by covering the bottom with a piece of parchment paper. The sides of the pan should stay untouched! No oil spray, no butter, no butter or flour, no parchment paper – nothing.

Step 2

In a heat-proof bowl, add the eggs, sugar, and vanilla extract. Place over a pot with slightly simmering water. Heat the mixture, stirring consistently, until warm to the touch and all sugar has dissolved. Remove from the heat.

Step 3

Place the mixture in the bowl of a stand mixer fitter with a whisk attachment (or use a hand mixer and a bowl) and start whipping, increasing the speed gradually for 7-10 minutes or until the mixture becomes very pale, has tripled in volume, and is thick enough to leave a ribbon on the surface. When done, switch the mixer to medium-low and whip for one minute.

Step 4

Sieve in the flour and salt and carefully fold with a rubber spatula until no dry ingredients are left.

Step 5

In a small bowl add the oil, melted butter, and milk. Mix and add 2-3 tablespoons of the egg and flour mixture. Mix again until homogenous in consistency.

Step 6

Add the milk mixture to the main batter and fold with the rubber spatula until fully incorporated.

Step 7

Pour the batter into the prepared pan and bake for 35-40 mins or until the toothpick inserted in the center comes out clean and the surface of the cake bounces back if you gently press it.

Step 8

Remove from the oven and let the cake cool down until you can safely touch the pan.

Step 9

Run a knife against the wall of the pan to release the cake. Place on a cooling rack to cool down to room temperature. Wrap in plastic wrap and refrigerate for 4 hours or overnight.

Step 10

Then, slice into 3 even cake layers and assemble the cake – or cover the unsliced sponge with plastic wrap and refrigerate for up to 4 days. Alternatively, cut and serve with powdered sugar, fresh berries, jam, or any other sauce you like.