Traditional homemade egg sponge cake

Combine the egg yolks, milk and oil in a mixing bowl and beat with a manual balloon whisk till they turn light yellow in colour

Add the sifted top flour and salt and mix well with the balloon whisk till the flour is no longer visible

Set aside

Add the egg whites and cream of tartar (if using) to a mixer with the sugar added progressively and beat till glossy and stiff peaks forms

Add the egg whites batter to the egg yolks batter in 3 or 4 additions and mix well each time using the balloon whisk till the egg whites are no longer visible

The final batter should be smooth flowing and glossy

Pour the batter to a lined 9-inch square baking pan

Knock the pan lightly over the table top to smoothen out the surface

Bake in a pre-heated oven at 160 degrees C for 45 minutes in the middle rack

Once baked, remove from oven and place it on a cooling rack

You can almost immediately invert the cake, remove the parchment paper lining and serve