Backed by popular demand is my mom’s vanilla cake recipe!
- 5 large eggs, whites and yolks separated
- 1 3/4 cups sugar
- 1 1/2 cups vegetable oil
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4-1/2 cup milk for smooth consistency
- 1/2 teaspoon orange zest (optional but highly recommended)
Preheat oven to 325 F. Grease and flour cake pan and set aside. Separate egg whites and yolks. Attach the wire whip attachment to mixer and whisk the egg whites on high speed in the bowl until white and frothy. Then add the egg yolks, followed by sugar. Change the mixer attachment to the flat beater, and on medium speed, slowly add oil until well blended.
In a separate bowl, mix together the flour, baking powder and salt with a spoon. Add this dry mix in 4 batches to the egg mixture, stopping the mixer several times in between to scrape the sides of the bowl. Do not overmix. Add vanilla and orange zest. If the batter seems too thick add milk . Pour batter into greased pan until 3/4 full.
Bake for 30-40 minutes in center rack of oven , rotating pan halfway through. Cake is done when knife inserted comes out clean. Cool for 30 minutes and then remove cake from pan.
Additional notes-You can use a bundt pan, a loaf pan or a cupcake pan.
This is a basic cake that can be served in many ways. Dust with powdered sugar. Or pour chocolate ganache for added richness. Serve a slice with sliced strawberries and whipped cream. Warm a thick slice of cake and serve with a side of ice cream and chopped nuts drizzled with caramel. Serve a slice in a martini glass with chocolate syrup, caramel syrup, whipped cream and glazed chopped pecans. Possibilities are endless!!