In a large bowl mix the liquid ingredients (water, oil, and vanilla extract) and the sugar; separately, sift the flour with the baking powder, then add the flour to the liquids in the bowl, and knead well until a smooth and even cream is obtained.

Line a round cake pan with parchment paper, and pour the mixture into the mold. The cake rises but not very much, so if you want to get a thicker cake, suitable for example to be filled, you should use a smaller pan.

Bake in a preheated 180°C oven for about 40 minutes, trying not to open the oven until the end of baking to prevent the cake from collapsing.

The cake keeps well for a few days, at room temperature wrapped in foil, or even in the fridge.