Vanilla cake test

 

• 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) canola oil
• 1 1/4 cup (310 ml) milk - used almond
• Lemon zest 
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• Baked 275 convention for 60 minutes 

• 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 bottom 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 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating.
• At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack. If necessary, cut and remove the cake tops to level each cake before frosting.