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**Recipe:** Sponge Cake
**Key Characteristics:**
* Extremely soft and spongy texture
* Maintains height (up to 8cm) after baking
* Delicious with or without additional toppings (e.g., tea, cream)
* Can be doubled for a larger cake (20cm tray, 7cm height)
**Key Ingredients:**
* 4 medium egg whites (120g)
* 5 medium egg yolks (80g)
* 100g sugar
* 20g oil
* 16g full-fat milk
* Pinch of salt
* Small spoonful of vanilla
* Cake flour (preferable) or all-purpose flour
**Critical Steps:**
1. Prepare mold with butter and baking paper.
2. Whip egg whites slowly in three stages with sugar additions.
3. Mix egg yolks, oil, milk, salt, and vanilla separately.
4. Combine egg yolk mixture with cake mixture slowly.
5. Add flour to the mixture with slow stirring.
6. Pour into prepared mold, remove air bubbles, and knock tray before baking.
7. Bake at 180°C for 35-40 minutes (16cm tray) or 45-50 minutes (20cm tray).
**Presenter's Note:**
The presenter is highly satisfied with this recipe, emphasizing its unique softness and texture, encouraging viewers to try it.
Here are the key facts extracted from the text, without opinions, numbered and in short sentences:
**Ingredients and Equipment**
1. Tray size options: 16cm (with ingredients listed) or 20cm (with doubled ingredients).
2. Height of the tray: 7cm.
3. Ingredients include: eggs, sugar, oil, vanilla, salt, full-fat milk, and cake flour (or multi-use flour).
4. Equipment needed: hand mixer, wooden chopstick, and parchment paper.
**Recipe Steps and Details**
5. Preheat oven to 180 degrees Celsius.
6. First step: Prepare the mold with butter and parchment paper.
7. Second step: Mix vanilla, salt, oil, and full-fat milk (16g).
8. Third step: Whip egg whites (120g) with sugar (100g) added in three parts.
9. Fourth step: Mix egg yolks (80g) with the egg white mixture.
10. Add flour (type: cake flour or luxury flour) to the mixture with slow stirring.
11. Combine the milk-oil-vanilla mixture with the cake mixture.
12. Ensure uniform mixture by stirring slowly.
**Baking and Cooling**
13. Pour the mixture into the prepared tray.
14. Remove air bubbles by rolling a wooden chopstick through the mixture.
15. Knock the tray twice before baking.
16. Bake in a preheated oven at 180°C for:
* 35-40 minutes (16cm tray)
* 45-50 minutes (20cm tray, with doubled ingredients)
17. Cool the cake completely on a rack after baking.
**Cake Characteristics**
18. The cake maintains its height after cooling (approximately 80% of original height).
19. The cake is soft and spongy, even when cut while hot.
20. The cake's texture remains firm when used as a base for a tart.