Break eggs into a mixing bowl and beat until very light (about 3 min.), add sugar slowly, beating constantly. Sift in all dry ingredients except 1/4 cup of the flour and the baking powder, add oil and vanilla, stir vigorously until smooth (3 to 5 min.). Sift in remaining flour and baking powder, stir in well.

Pour into a greased 13x9-inch pan and bake in a preheated 325°F oven until cake springs back in center when lightly touched with fingers and a wooden pick inserted in center comes out clean. In an average oven this will take 30-35 minutes, but results may vary in your oven.

TIP: Do not open oven until at least 25 minutes have passed or cake may fall. When you test to see if cake is done, open and close oven as quickly as possible. Opening the oven before the cake has finished baking fully can cause the center to fall. Once a cake falls, it will never finish baking. If you overmix the cake batter, the cake will not be tender. Be sure your baking powder is fresh.

Preparation time 10 minutes. Ice and cut into squares.

Yield 14 2-inch squares.