Ingredients for the Cake:
• 2 cups (250g) cake flour
• 1 cup (200g) sugar
• 4 large eggs (room temperature)
• ½ cup (120ml) milk
• ½ cup (120ml) vegetable oil
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• ¼ teaspoon salt
Ingredients for the Whipped Cream Frosting:
• 2 cups (480ml) heavy whipping cream (cold) • ¼ cup (30g) powdered sugar
• 1 teaspoon vanilla extract
Instructions:
Preheat oven to 170°C (340°F) and line two 6-inch round pans.
In a bowl, whisk eggs and sugar until pale and fluffy.Add oil, milk, and vanilla, and mix until smooth.
Sift in the flour, baking powder, and salt.
Gently fold until just combined.Pour into pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Cool completely before frosting.
For the frosting, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread a layer of cream between the cakes, then cover the entire cake with a thick, smooth layer of whipped cream.
Refrigerate for at least 1 hour before serving for that melt-in-the-mouth, chilled texture.
Enjoy