Easy Oil-free Sponge Cake - egg

Method

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