Ingredients (6–8 Servings)
- 4 large eggs (room temperature)
- 120 g (1 cup) cake flour or all-purpose flour, sifted
- 120 g (½ cup + 2 tbsp) granulated sugar
- 30 ml (2 tbsp) milk
- 30 ml (2 tbsp) vegetable oil or melted butter
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp baking powder (optional, for a little extra lift)
Instructions
1. Prepare the Batter
- Preheat the air fryer to 160°C (320°F) for 3–5 minutes.
- Grease and line a 6-inch (15 cm) round cake pan that fits your air fryer basket.
- Beat the eggs and sugar with an electric mixer for 8–10 minutes until the mixture is thick, pale, and triples in volume.
- Mix the milk, oil, and vanilla together.
- Gently fold the sifted flour (and baking powder, if using) into the egg mixture in 2–3 additions.
- Fold in the milk mixture carefully without deflating the batter.
2. Air Fry
- Pour the batter into the prepared cake pan.
- Tap the pan gently on the counter to remove large air bubbles.
- Place the pan in the air fryer basket.
- Air fry at 160°C (320°F) for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Tip: If the top starts browning too quickly after about 15–20 minutes, loosely cover the cake with aluminum foil and continue cooking.
3. Cool
- Remove the cake from the air fryer.
- Let it cool in the pan for 10 minutes.
- Turn it out onto a wire rack and cool completely before slicing.
Optional Toppings
- Dust with powdered sugar
- Fresh berries
- Whipped cream
- Chocolate ganache
- Strawberry jam
- Lemon glaze
