1 1/2 cups (375 ml) unbleached all-purpose flour

1 1/4 cups (310 ml) graham cracker crumbs

1 tablespoon (15 ml) baking powder

1/2 teaspoon (2.5 ml) salt

4 eggs

1 1/2 cups (375 ml) sugar

1 teaspoon (5 ml) vanilla extract

3/4 cup (180 ml) canola oil

1 1/4 cup (310 ml) milk

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line the bottom of two 20-cm (8-inch) springform pans.

In a bowl, combine the flour, cracker crumbs, baking powder, and salt. Set aside.

In another bowl, beat the eggs, sugar, and vanilla with an electric mixer until tripled in volume and form a ribbon, about 10 minutes. Drizzle in the oil. At low speed, add the dry ingredients alternately with the milk until smooth.

Spread the batter into the pans and bake for 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let cool completely on a wire rack.

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