2 ¼ cups (315 g) unbleached all-purpose flour

1 tbsp baking powder

½ tsp salt

3 eggs

1 ¾ cups (370 g) sugar

1 tsp vanilla extract

½ cup (125 ml) canola oil

1 cup (250 ml) milk

With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10 to 12-cup (2.5-3 litre) Bundt pan.

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

In another bowl, beat the eggs, sugar and vanilla at high speed with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon. Drizzle in the oil while beating.

At low speed, add the dry ingredients alternately with the milk, beating just until smooth. Spread the batter into the pan.

Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack.

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