Preheat the oven to 350°F (175–180°C). Grease and line the cake pan(s) with parchment paper. Lightly flour the sides.

Whip the eggs and sugar: In a large bowl, add room temperature eggs, sugar, and salt. Whisk vigorously (or use hand mixer on medium-high speed) for 5–8 minutes until the mixture becomes pale, thick, and reaches the ribbon stage (batter falls in ribbons that hold shape for a few seconds).

Add vanilla: Gently fold in the vanilla extract.

Fold in dry ingredients: Sift the flour and salt over the egg mixture in 3 additions. Using a rubber spatula, gently fold until just combined. Do not overmix.

Add fat: Pour the cooled melted butter (or oil) and optional milk down the side of the bowl. Fold gently until fully incorporated. The batter should be airy and smooth.

Bake: Pour batter into prepared pan(s). Bake for 22–28 minutes or until a toothpick inserted in the center comes out clean and the top springs back when lightly touched.

Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.