My Best Vanilla Cake

Recipe's preparation

Preheat oven to 180' (160' fan forced). Place shelf in middle of the oven
Grease 2 x 20cm pans with butter then line with baking paper. Best to use cake pan without loose base
In a seperate (non thermi) bowl. Whisk flour, baking powder and salt together and set aside
In a saucepan measure butter and milk and set aside
Beat eggs (must be room temp) in thermi bowl with whisk attachment for 30 seconds on speed 6
Slowly add the caster sugar while eggs are beating. Beat for a further 7 minutes until tripled in volume and white. While eggs are beating, heat butter and milk on high until butter is melted.
When the eggs are whipped, add 1/3 of the flour mixture and beat eggs on speed 4. Add another 1/3 of flour until combined. Repeat one more time until all flour has been added. Once flour has disappeared stop whisking straight away
Pour milk and butter mixture into the now empty flour bowl along with the vanilla extract and oil. Then add 1 and a half cups of batter into the milk and butter mixture. Use a whisk to mix until smooth and foamy
Beat eggs on speed 2 and slowly add milk mixture over 15 seconds. Once combined turn off. Scrape down sides of bowl and beat again for 10 seconds
Pour batter into tins (2 x tins if baking entire recipe for one cake). Bang tin to knock out air bubbles
Bake for 30 minutes or until skewer comes out clean
Cool in cake tin for 15 minutes then gently turn out onto cooling racks. If using as a layer cake, cool upside down