Preheat oven to 170°C.
Prepare the angel cake pan/bundt pan/tube pan by greasing with butter/oil and sprinkling with 2 tbsp flour.Alternatively use a baking spray.
Sift flour and salt twice in a bowl.
Mix oil/butter and sugar in a mixing bowl and start beating with an electric beater till the sugar gets mixed with the oil/butter.Now add eggs one at a time,beating well after each addition.After adding all the 7 eggs,continue beating for 3 – 4 minutes more.Add vanilla and mix well.
Add in 1 cup flour and beat for a minute,then add 1/2 cup milk.Beat again and add 1 cup flour.Add the remaining 1/2 cup milk and the remaining flour and beat till the mixture is thick but can also flow freely.It should be like a thick batter.Pour into the prepared pan and thump on a table or the kitchen countertop to remove any air bubbles inside.
Bake for 50 minutes to 1 hour till the top develops a crispy golden brown crust and a skewer inserted in the cake comes out clean.
Cool for 45 minutes in the pan.Loosen sides with a bread knife and invert onto a plate.Cut into slices.Serve with tea or coffee to enjoy the King’s Legacy!