Basic Sponge Cake

Preparation: 20 min
Cooking time: 35 min
Waiting time: 5-10 min
Portion: 4-6 portions
Difficulty: 2/5

-Egg: 4
-All purpose flour: 50 gr
-Corn starch: 30 gr
-Oil: 30 gr
-Milk: 15 gr – room temperature
-Sugar: 80 gr
-Cream of tartar: ½ tsp or replace with 3 ml lemon juice
-Salt: a pinch
-Vanilla extract: ½ tsp (~3 ml)

Kitchen utensil
-Square cake pan 20x20cm: 1
-Electric egg beater


  • Preheat the oven at 175 Celsius degree in 10-15 min
  • Separate the egg yolk and egg white in 2 bowl
  • Add a pinch of salt and cream of tartar into bowl of white egg
  • Use egg whisk machine to beat the egg white until small bubbles appear
  • Slowly add the sugar in mixing bowl, then whisk the egg white at high speed until soft peak (meringue).
  • Add separately each egg yolk to meringue bowl and whisk at slow speed.
  • Slowly pour and whisk oil and milk into the mixture
  • Mix cornstarch with all purpose flour and sieve the flour mixture to mixing bowl. Use the spatula and fold the batter until the flour completely blended
  • Add ½ tsp vanilla extract to cake batter and mix well
  • Place the parchment paper to the cake pan. Pour the batter into pan.
  • Bake the batter at 175 Celsius degree in 30-35 min until it baked (the surface bounces when pressing the finger on it).
  • Remove the sponge cake out of pan and cool on rack.
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