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Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter.
Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper.
Whisk flour, baking powder and salt in a large bowl. Set aside.
Beat eggs for 30 seconds on speed 6 of a Stand Mixer, then slowly add sugar over 45 seconds.
Beat for 7 minutes on speed 8, or until tripled in volume and white.
Heat butter and milk in a heatproof jug and microwave for 2 minutes on high to melt butter.
Add flour in 3 batches, beating for 5 seconds on Speed 1 in between each addition.
Combine hot milk, vanilla and oil into the flour bowl.
Temper by adding about 1 ½ cups of the cake batter into the hot milk and mix until smooth.
Slowly pour the milk mixture back into the whipped eggs over 20 seconds.
Scrape down sides and mix for 10 seconds on Speed 1 until smooth.
Pour batter into pans, approximately 560g per pan.
Bang each cake pan on the counter 3 times to knock out big bubbles.
Bake for 30 minutes or until golden and a toothpick inserted into the center comes out clean.
Cool in cake pans for 15 minutes, then turn out onto cooling racks.
Frost with your favorite frosting once fully cool.