Foolproof sponge cake

1. 1

   Preheat oven at 345F.

2. 2

   Use parchment paper to line the bottom of the pan, do NOT spray the side of the pan.

3. 3

   Mix all-purpose flour and corn starch well.

4. 4

   Mix vegetable oil, milk and vanilla extract

5. 5

   Separate egg yolks and egg white.

6. 6

   In a dry and clean mixing bowl, beat egg white until foamy, then add cream of tartar and salt.

7. 7

   When the mixture looks like shaving cream, slowly add sugar.

8. 8

   Beat until almost stiff peak.

9. 9

   On the lowest mixing setting, add the egg yolks one by one, then slowly add the oil and milk mixture.

10. 10

    Separate the flour in 3 parts, on the slowest mix setting, add one part of flour at a time.

11. 11

    Do NOT try to over mix otherwise the batter will lose its volume.

12. 12

    At the end, use a spatula to fold the batter to make sure there is no lumps.

13. 13

    Pour in the batter into the pan.

14. 14

    Lift the pan up about half a foot and drop it on the counter in order to break the big bubbles.

15. 15

    Bake at 345F for 25-35 minutes.

16. 16

    Use a toothpick to check.

* Per serving · 4 servings · Values may vary.

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