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Preheat the oven to 355ºF (180ºC)2. Prepare hot, simmering water to warm eggs.3. Set up cake liners inside a pan. (Or you can coat a thin layer of butter, dust flour on top, and toss to remove excess.)4. Sift cake flour. 5. (Combine milk, oil, and vanilla ahead.)
Warm whole eggs and sugar with a water bath, constantly mixing until it feels comfortably warm like a bath.
Whip whole eggs and sugar at high speed until very fluffy. (Drop the batter with a whisk and check: It should flow slowly and the lines should stay on the surface.) Finish at low speed to make air bubbles smaller until it looks very shiny.
Add cake flour and fold until you don’t see any flour.
Add milk and oil and fold until everything is incorporated evenly. The cake batter should flow smoothly when you drop it with a spatula.
Pour the batter into the prepared pans right away and bake at 355ºF (180ºC) until the center bounces back very gently.for 25 - 30 mins for 2 6-inch pans for 30 - 35 mins for 1 8-inch panAdjust the baking time & temperature depending on the oven, the thickness of the batter, etc.
After it's out of the oven, flip it and let it cool completely before slicing it.