Preheat the oven to 350F/177C when starting the recipe. Also, prepare the baking pans. This recipe is perfect for two, 8-inch cake pans or a jelly roll pan, if you're making a cake roll. You can also make cupcakes using this recipe. It's very important to leave the pans ungreased!! Line the bottom of the pans with parchment paper but do not grease the sides, otherwise the cake will not rise properly.
Clean your stand mixer bowl using a degreasing soap or vinegar to get rid of any grease residue. Place the eggs, sugar and vanilla into the bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and voluminous. Watch my video recipe for all the details! If using a hand mixer, this step may take an additional 5 to 7 minutes, depending on mixer strength.
In a separate bowl, combine the dry ingredients: flour and baking powder. Once the eggs are ready, sift the dry ingredients into the eggs in small increments or one-third at a time. Using a spatula (do not use a whisk or the mixer for this step!), fold the flour gently but thoroughly into the eggs, mixing from the bottom of the mixing bowl. Keep the eggs as light and fluffy as possible!
Divide the cake batter evenly between the prepared pans. Bake in the preheated oven for 20 to 22 minutes, or until the top of the cake turns a rich, golden-brown color. Immediately after removing the cake from the oven, run a knife along the edge of the pan to release the cake. This will allow it stay level as it cools. Allow the cake to cool completely before splitting/cutting the cake or using for a cake recipe.
Need to increase this recipe? For more cake layers or if using large cake pans, increase the recipe in 1/2 increments. For example, if using this recipe for three, 8-inch cake pans or two, 9-inch pans, use 9 eggs, 1 1/2 cups sugar, 1 1/2 tsp vanilla extract, 1 1/2 cups flour and 1 1/2 tsp of baking powder. Keep the baking temperature the same and adjust the baking time as needed. The top of the cake should be a rich, golden-brown color when ready. For four, 8-inch pans, double the recipe.