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1
Sift the flour two or three times.
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2
Line the cake pan with parchment paper.
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3
If you lightly grease it with oil, it will stick nicely.
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4
Preheat the oven to 170C.
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5
Beat the egg whites with an electric mixer on high speed.
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6
Add the sugar in 2 to 3 parts, beating well with each addition.
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7
Once stiff peaks form, beat in one egg yolk at a time on high speed.
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8
When it has all mixed together, beat for 1-1:30 minutes on low speed to smooth the batter.
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9
Next, add the milk and mix lightly.
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10
Then, add all the flour and mix together with a whisk.
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11
It should be thick enough to lift up and fall off the whisk.
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12
You can also use a spatula.
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13
Stir 30-35 times until no longer powdery, it's evenly blended, and becomes glossy.
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14
Pour the batter into the pan.
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15
Pour from a little high up so that air bubbles do not form in the batter.
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16
Lightly tap the edges of the pan 2 or 3 times, then bake at 170C for 30-35 minutes.
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17
If a skewer or toothpick inserted doesn't come out clean, bake for an additional five minutes while keeping an eye on it.
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18
Once baked, drop onto a table from a height of about 20 cm to deflate.
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19
Flip upside down onto a cooling rack and remove the paper.
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20
Cover with a moistened and tightly wrung kitchen towel and let cool.
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21
Once completely cooled, place in a plastic bag and store in the refrigerator.
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22
For a chocolate sponge cake, use 70 g of flour and 10 g of cocoa for the 18 cm cake, and 50 g of flour and 10 g of cocoa for the 15 cm cake.
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23
To make a matcha cake, replace the cocoa with matcha powder (as in Step 14).
