Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper.

Separate the egg yolks from the whites into two bowls, ensuring no yolk gets into the whites.

In the bowl with egg yolks, whisk together half the sugar, milk, vegetable oil, and vanilla extract until smooth.

Gently fold in the sifted cake flour into the yolk mixture until just combined.

In a clean bowl, beat the egg whites with a pinch of salt, adding the remaining sugar until medium-stiff peaks form.

Carefully fold one-third of the whipped egg whites into the yolk mixture, followed by the rest in two more additions.

Pour the batter into the prepared cake pan and tap it gently on the counter to release air bubbles.

Bake for 25–30 minutes until golden brown and springing back when pressed in the center.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.