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1
Grease the cake pan with vegetable oil (not listed) and line with parchment paper.
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2
Separate the egg yolks and whites.
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3
Combine the ingredients in a heatproof dish and microwave at 700 W for 1 minute.
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4
Once melted, add the vegetable oil and mix.
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5
Preheat the oven to 170C.
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6
Add the egg whites to a bowl and beat with an electric mixer on medium speed until white.
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7
Once white and fluffy, add the sugar a bit at a time in three separate batches beating well with each addition.
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8
Once the final portion of sugar has been added, turn the electric mixer to high and beat for about 3 minutes.
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9
It will become like a shiny heavy cream.
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10
After beating for 3 minutes, turn the electric mixer to medium and beat for 1 minute, then down to low and beat for another minute.
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11
The smooth and shiny meringue is ready.
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12
If you lift up the electric mixer, stiff peaks should form.
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13
This is how you'll know the meringue is ready.
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14
Add the egg yolks to the meringue from Step 7 and whisk on low until evenly combined.
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15
Sift the cake flour into Step 8 and use a spatula to fold it in, scraping at the bottom of the bowl.
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16
Once the flour has been thoroughly combined, mix in Step 2 in three separate batches.
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17
Pour Step 10 into the cake pan.
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18
Lift and drop the cake pan onto a table to remove large air bubbles, then bake in the oven for 40 minutes.
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19
It is ready when a toothpick or skewer inserted in the cake comes out clean.
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20
Drop onto a table to deflate.
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21
Without removing it from the pan, flip the cake upside down, remove the kitchen parchment paper from the sides of the cake, and cover with the pan once again.
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22
Let cool for 2 minutes.
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23
Once the 2 minutes are over, remove the pan and remove the bottom layer of kitchen parchment paper.
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24
Turn it over and cover with a moistened and tightly wrung out towel to let cool.
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25
Once completely cooled, wrap with plastic wrap.
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26
Your moist and fluffy sponge cake is ready!
