Easy Sponge Cake
- 4 eggs 65g shell with shell
- 80 g caster sugar
- 1/2 tsp vanilla extract
- 100 g cake flour/plain flour
- 2 tbsp ground almond almond powder
- 60 ml corn oil
Whisk eggs, sugar and vanilla extract at high speed to thick, about 3 minutes.
Sieve cake flour into egg mixture in two batches and gently fold well with a rubber spatula, followed by ground almond and fold well again.
Scoop about 4 tablespoons of batter into oil and mix well. Then pour the oil mixture into the remaining batter and gently fold well mixture.
Pour batter into paper cups to 80 percent full and bake in preheated oven at 170 degrees C for about 15-20 minutes or skewer inserted into cake comes out clean.
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