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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 until tripled in volume and white.
Heat butter and milk in a heatproof jug and microwave for 2 minutes to melt butter.
Gently add flour to the egg mixture in thirds, mixing on Speed 1 until just combined.
Combine hot milk, vanilla and oil into the flour mixture, then mix until smooth.
Pour batter into pans and 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 comes out clean.
Cool in cake pans for 15 minutes, then turn out onto cooling racks.
Once cool, frost with vanilla buttercream or serve with cream and fresh berries.
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