1cuplarge egg, scrambled and ⅛ removed, or 1 medium egg, room temperature
1 ¼teaspoonspure vanilla extract, sifted
1 ½cupscake flour
¾cupgranulated sugar
2teaspoonsbaking powder
3tablespoonsbutter, room temperature, cubed
3tablespoonscanola oil
Instructions
Pre-heat oven to 350°Grease two 6-inch round cake pans.
In a medium bowl or measuring cup, whisk together the milk, egg whites, egg, and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder. On the lowest speed, stir until combined, about 30 seconds.
Add the butter and increase speed to medium-low. Stir for 1 minute. Pour in the oil and continue stirring for 1 minute, until a smooth batter forms. Off the mixer and scrape down the sides.
Change the speed to medium and slowly pour in the milk mixture, in three additions, stirring for 20 seconds after each addition. Scrape down the sides after each addition as necessary.
Divide evenly among the prepared cake pans. Bake for 30 – 32 minutes until a toothpick inserted comes out clean.
Let cakes cool completely in the pans. Run the edge of a thin knife or an offset spatula along the sides of the cake. Invert the cakes onto a cooling rack, remove the pans, and let the inverted cakes “dry” completely, about 1 hour.