Instructions

1. Crack 6 large eggs into the bowl of a stand mixer (or large bowl if mixing by hand). Let sit until room temperature.
2. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line the bottom of 2 (9-inch) round cake pans with parchment paper rounds. Do not grease the pans.
3. Beat the eggs with the whisk attachment on low speed until blended, about 1 minute. With the mixer still on low speed, slowly pour in 1/2 cup granulated sugar and beat until mostly incorporated. Slowly increase the speed to medium-high and beat until the mixture is tripled in size, pale and fluffy, and forms soft, glossy peaks that resemble soft serve, 6 to 7 minutes.
4. With the mixer still on medium-high speed, slowly add 1/2 cup vegetable oil in a thin stream and mix until combined, about 45 seconds. Add 1 tablespoon vanilla extract and beat until combined. The mixture will have loosened a bit. Stop the mixer.
5. Place 1 1/2 cups cake flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a small bowl and whisk to combine. Sift half the flour mixture through a fine-mesh strainer into the egg mixture. Using a large rubber spatula, gently fold in the flour mixture until no dry streaks remain. Repeat sifting and folding in the remaining flour, making sure to scrape the bottom of the bowl, until no dry pockets of flour remains; it may take a few minutes to fully incorporate everything together.
6. Divide the batter between the cake pans and gently smooth the tops with an offset spatula. Bake until the cakes are golden-brown, 23 to 25 minutes. Run an offset spatula or butter knife around each cake to loosen. Let the cakes cool partially in the pan, 15 to 20 minutes. Flip the cakes out of the pan onto a wire rack and let cool completely.