1-Preheat and Prepare: First, preheat your oven to 180°C (350°F) or 160°C fan, and place a rack in the middle for even heat. Grease and line two 20cm (8 inch) cake pans with butter and parchment paper to avoid sticking and ensure easy release.

2-Mix the Dry Ingredients: Next, whisk together 2 cups plain/all-purpose flour, 2 1/2 teaspoons baking powder, and 1/4 teaspoon kosher salt in a large bowl. This step combines them evenly for better rising.

3-Beat the Eggs and Sugar: Beat 4 large eggs on medium speed for 30 seconds, then gradually add 1 1/2 cups caster or superfine sugar over 45 seconds. Turn to high speed and beat for 7 minutes until the mixture triples in volume, becoming white and glossy for that airy texture.

4-Combine Wet Ingredients: Melt 115g (1/2 cup) unsalted butter in 1 cup full-fat milk until hot but not boiling. Gently fold the flour mixture into the egg mixture in three additions, mixing briefly after each; some flour may remain unmixed to keep it light.

5-Finish the Batter: Combine the hot milk mixture with 3 teaspoons vanilla extract and 3 teaspoons vegetable or canola oil. Whisk about 1 1/2 cups of the egg batter into this hot mixture until smooth and foamy, then slowly pour it back into the remaining egg batter on low speed and mix briefly until smooth and pourable.

6-Bake and Cool: Divide the batter evenly between the pans, tap them three times to remove large air bubbles, and bake for 30 minutes or until golden and a toothpick inserted comes out clean. Cool in pans for 15 minutes, then invert onto racks and cool upside down to flatten domes for level layers. Once completely cool, frost with vanilla buttercream made by beating 225g softened unsalted butter on high for 3 minutes, adding 500g sifted icing sugar in three batches while mixing, then incorporating 3 teaspoons vanilla extract and 2 to 4 tablespoons milk for the right consistency. For more frosting ideas, check out our chocolate buttercream frosting recipe on the site.