This is the most velvety soft sponge cake you will ever bake. It is so moist and has a tender crumb, and it’s the perfect celebration cake. Start by preheating your oven to 180C/350F, then grease and line two square cake tins with parchment paper.
Sift your dry ingredients in a large mixing bowl, starting with 300 grams of plain all-purpose flour, a quarter cup of cornstarch, half a teaspoon of baking powder, and half a teaspoon of salt. Using a whisk, mix that until it’s well combined, then set the dry ingredients aside.
Give that a mix and set it aside. Next, separate the egg whites from the egg yolks of 6 large eggs. For this recipe, we will only be using the egg whites, so you can cover the egg yolks and place them in the fridge and use them for something else.
Into a large bowl, combine half a cup of room temperature unsalted butter, half a cup of unflavoured vegetable oil, and one and two-thirds cups of white granulated sugar.
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