Traditional Sponge Cake

Contributed by Pink
Adopted from Yochana cake delight

Traditional Sponge Cake
Ingredients:
7 small eggs (50 gm) or medium eggs about 60 gm. each or 5 triple "A" size eggs (85 gm)
185 gm. castor sugar
185 gm. plain flour
40 gm. cornoil

Method:
(1) Whisk eggs and sugar till fluffy and pale in colour.
(2) Fold in flour and cornoil lightly...taking care not to deflate the eggs. Preferably use your palms to do the job and you can feel some rough flour, press them into the eggs with your fingers.
(3) Pour into a 9" round cake tin and bake at 175C for about 40 to 45 mins.
(4) Remove from oven and leave to cool before slicing.

For chocolate sponge cake, add in about 25 gm. of cocoa powder and cut down the flour to 160 gm.
Increase your sugar to 200 gm. If the colour is not dark enough, add in 1 tsp. or more of chocolate emulco. Each individual cocoa powder gives out a different colour.