3 cups (450 g) unbleached all-purpose flour

1 tbsp baking powder

1/2 tsp salt

4 eggs

2 cups (420 g) sugar

1 tbsp (15 ml) vanilla extract

3/4 cup (180 ml) vegetable oil

1 1/4 cups (310 ml) milk

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter two 8-inch (20 cm) springform pans and line the bottoms with parchment paper. Set aside.

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

In another bowl, beat the eggs, sugar and vanilla with an electric mixer for about 10 minutes until the mixture triples in volume and forms a ribbon as it falls from the beaters. Drizzle in the oil while beating.

At low speed, stir in the dry ingredients alternately with the milk until smooth. Spoon the batter into the prepared pans.

Bake for 55 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack. Unmould.

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