Sponge Cake with Corn Startch

I love this kind of cake, because it tastes so close to the type of cake I grew up with. Anything that related to childhood is always sweet and warm, isn't it?

Ingredients:

Cake: 4 eggs (room temperature), 75 gram cake flour, 25 gram corn startch, 75 gram sugar, 25 gram corn oil.

Coating: room temperature butter, flour.

Method:

1. Lightly coat baking pan with butter, then coat with flour. Flip pan over, pat to get rid of exceed flour.

2. Mix flour and corn startch, sift twice, pour flour back to sifter, set aside.

3. Preheat oven to 350 degree.

Some people like 325 degree, but I prefer 350 degree.

4. Mix egg and sugar, beat with mixer on high speed until egg mixture is fully whipped.

5. Sift flour into egg mixture, quickly mix them together with rubber spatula.

6. Pour corn oil into egg mixture, quickly mix them together.

7. Pour cake batter into baking pan, bake for about 35 minutes or until cake surface get golden brown.

8. Let cake cool for 5 minutes after taking out of oven, then take out of the pan and transfer to cooling rack, let it cool to room temperature.

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