Prepare baking pans. Grease and flour 2 6" rounds. You can place a parchment round on the bottom, if necessary.
In a medium bowl, whisk together flour, Instant Clear Gel, cardamom, salt and baking powder. Set aside.
Preheat oven to 365° F
In a small saucepan, heat the milk and butter just to a beginning boil. Remove from heat and stir to melt the butter. Cover with a lid and drape with a dishtowel to kee warm.
In a mixing bowl, beat eggs and sugar on high speed for about 3-4 minutes, or until the mixture is a light lemon-yellow and thick.
Add oil and vanilla and beat on low to combine.
Add flour mixture and beat on low to incorporate to a smooth, thick batter.
Gradually add the hot milk mixture and beat on low to combine.
Pour evenly into prepared pans (I use a kitchen scale). Tap pans lightly to disperse just the largest bubbles.
Bake at 365° F for 22 minutes and check for doneness (toothpick comes out clean or top springs back at a finger touch). Top should be smooth and lightly golden brown.
Cool in pans for 10 minutes and tap out to cool completely on a cooling rack.