Basic: Yellow Sponge Cake

I got this recipe from ........................

It can be used in many kind of recipe, instead of plain sponge cake or as a light butter cake. For the fat part, if you want the cake to be softer use all oil instead half oil half butter. 

I adapt the recipe to be smaller, so you don't have to worried about the leftover (but it's delicious, I know that you don't mind to eat its crumbs ^^).

Yellow sponge cake

40g .................................. Cake flour

30g .................................. Cornstarch

2 ...................................... Large eggs

2 ...................................... Egg yolks

65g .................................. Sugar

½tsp ................................. Coarse salt

½tbsp ............................... Vanilla extract

¼cup ................................. Vegetable oil

¼cup ................................. Melted butter (warm)

Preheat the oven to 375°F or 190°C.

Sift the flour and Cornstarch together, set aside.

Line 25x25cm baking pan with baking paper.

Mix melted butter with vegetable oil.

Beat the eggs, egg yolks, sugar and salt until very thick and pale (thick ribbon).

Add the vanilla and beat to combine.

Pour the sifted flour into the egg mixture, fold to combine.

Pour the melted butter mixture (drizzling, if possible) into the batter and fold to combine.

Pour the mixture into prepared pan.

Bake for 18 minutes or until golden and spring when touch lightly.

Remove the cake from the pan and let it cool on a wire rack.

Basic: Yellow Sponge Cake