Sponge Cake

A
215g egg yolks (weigh whole eggs)
2 oz water (56.7g)
2 oz corn oil
1.5 oz HK cake flour
1/4 oz corn flour
2 3/4 oz spongecake mix (do not sift)
1/8 tsp soda bicarbonate

B
egg whites
1/4 tsp cream of tartar
1 1/2 oz castor sugar

• Sift HK cake flour and corn flour
• Mix A
• Whisk egg whites for 1-2 mins, add in cream of tartar, then castor sugar till stiff
• Fold B mixture into A mixture
• Bake 45 mins, 150 Celcius