Preheat oven 350 F
In a large bowl, add the room temperature eggs and beat on high for 2 minutes. You can use a stand or hand electric mixer to do this.
Then add the vanilla paste or orange powder and beat on high. Now add the sugar and beat on high for 9 minutes until it gets thick, fluffy and it is a light pale yellow in color. Make sure to not rush this process. If you are using a stand mixer, you only need to beat on high for 7 minutes.
In another bowl mix the all purpose flour and baking powder.
Sift in the flour mixture in four parts into the egg sugar batter. Be gentle during this process so that you do not deflate the batter.
Line two non -stick 9 inch round cake pans with parchment paper at the bottom and divide the batter between the two pans. I measured the batter to make sure I evenly distributed the batter. Each pan should have about 326 grams of the batter.
Place the cake pans on the middle rack and bake for 26-27 minutes or until the top is golden in color.
Allow the cake to cool for 2 minutes before inverting the cake to a wired rack to cool completely and don't forget to remove the parchment paper.
Now, you cake make a two-layer cake. I always brush the tops of the cakes with a simple or flavored syrup before assembling the cake so that the cake stays nice and moist.
