Preheat your oven to 180°C (350°F).

Grease a 6 or 7-inch cake tin with a little oil and dust it with maida, or line it with parchment paper.

2. Sift Dry Ingredients
In a bowl, sift together the maida, baking powder, and baking soda. Sifting is important to remove lumps and make the cake airy. Set this aside.

3. Whisk Wet Ingredients
In a large mixing bowl, beat the eggs and sugar powder together using a whisk or electric mixer until the mixture becomes pale, frothy, and doubles in volume.

Slowly pour in the oil and vanilla essence. Whisk gently until just combined.

4. Combine
Gradually add the dry ingredients (maida mixture) into the wet ingredients.
Fold gently using a spatula or whisk. Do not overmix, as this will make the cake tough. If the batter feels too thick, add a splash of milk to reach a smooth, dropping consistency.

5. Bake
Pour the batter into the prepared tin and tap it twice on the counter to remove air bubbles.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool
Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before slicing.