The is a light sponge came out fluffy, light and soft. I’ll try again some time soon.

(Makes two 6-inch rounds)


  • 140g egg whites
  • 70g egg yolks
  • 70g cake flour
  • 70g and 25g sugar
  • 16ml corn or canola oil
  • 0.5 tsp vanilla extract


  1. Line a baking pan with baking paper and preheat the oven at 170 degree C.
  2. Whisk eggs and 25g of sugar till light and fluffy.
  3. Whisk egg whites in a mixer fitted with a balloon whisk till frothy.
  4. Add sugar a tablespoon at a time and beat till medium peak.
  5. Fold the yolk mixture into the meringue.
  6. Sift flour into the yolk and meringue mixture and fold to combine.
  7. Add a spoonful of batter to the oil and mix through. This is to allow the resultant mixture to mix easily into the rest of the batter in the mixing bowl.
  8. Fold the oil batter into the rest of the better.
  9. Pour into prepared baking pans and bake in a preheated oven of 170 degree C for about 25 min.
  10. To test if the cake is ready, insert a skewer into the middle of the cake and if the skewer comes out clean, the cake is ready.
  11. Leave the cake to cool completely before use.

We used this genoise sponge to a mousse cake. Quite a nice basic genoise sponge and this is the to-go to cake if you want a light and fluffy cake.