Olden sponge cake


14 eggs

180 grams cake flour

150 grams corn oil

1/2 cup milk

140 grams white sugar

1/2 teaspoon lemon juice


1. Separate the egg whites from egg yolks, set aside


2. Heat a sauce pan over high heat, pour corn oil in the sauce pan, bring to a boil, turn off the heat


3. Pour the corn oil in a mixing bowl


4. Sift cake flour in the mixing bowl


5. Mix until even and smooth


6. Pour milk in the mixing bowl, mix until even


7. Pour egg yolks in the mixing bowl, mix until even


8. Mix the batter until smooth, set aside


9. Pour egg whites in another mixing bowl, pour lemon juice in the mixing bowl, mix until foamy


10. Pour gradually white sugar in the mixing bowl, mix until stiff, set aside


11. Pour 1/3 egg white mixture in the batter, mix until even


12. Pour all the batter back in the egg white mixture, mix until even


13. Line the cake pan with parchment paper, pour the batter in the cake pan, shake gently to remove air bubbles, flatten the batter in the cake pan


14. Preheat the oven to 150 °C, put the cake pan in the oven, bake for 60 minutes, until golden


15. Take out the cake pan from the oven, cool off, remove the cake from the cake pan


16. Slice the cake, done