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RECIPE: https://cakesbymk.com/recipe/light-airy-sponge-cake/ SHOP: https://www.amazon.com/shop/cakesbymk This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM! HOW TO WHIP EGGS: https://www.youtube.com/watch?v=qoNJsFKFnuY&t=22s INGREDIENTS: Sponge Cake - ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post) - ½ cup (60 g) cornstarch - ¼ tsp baking powder - ¼ tsp salt - 4 large eggs - whites and yolks separated - ⅛ tsp white vinegar - ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture) - 1½ tbsp warm water - not boiling - 2 tsp vanilla essence/extract - 2 tbsp (30 g) unflavoured vegetable oil - I use canola IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Simple Syrup (I use about 3/4s of the quantity below to brush the cake) - ½ cup (100 g) white granulated sugar - ½ cup (110 g) boiling water Whipping Cream - 2 cups (375 g) cold whipping cream - 2 tsp icing sugar - also known as confectioners sugar/powdered sugar - ½ tsp vanilla essence/extract - 1 punnet fresh strawberries for decorating - sliced in half Raspberry Jam - 1 batch of my raspberry jam filling recipe: https://cakesbymk.com/recipe/raspberry-filling/ ------------------------------------------------------------- BAKING ESSENTIALS: Cake Tins (8x3-inch) - https://amzn.to/3rb85Z1 Hand Mixer - https://amzn.to/447UW1A Whisks - https://amzn.to/3Xt8dPL Electronic Kitchen Scale - https://amzn.to/44muoJB Glass Mixing Bowls - https://amzn.to/44bohIw Spatulas - https://amzn.to/46w1UPe Measuring Spoons & Cups - https://amzn.to/3Xv0oc4 Cake Release - https://amzn.to/3XwEs0k Pastry Brush - https://amzn.to/447USim NICE-TO-HAVE: KitchenAid Stand Mixer - https://amzn.to/3Nz23c1 Cake Stand - https://amzn.to/3CVjpLi Food Processer - https://amzn.to/3prTMP9 Immersion Blender - https://amzn.to/3ptjuCZ CAKE DECORATING ESSENTIALS: Offset Spatula - https://amzn.to/3qZPKxS Piping Bags - https://amzn.to/3CRGKxp Piping Tips - https://amzn.to/3NTZ8Mv Cake Scraper - https://amzn.to/3plroOV Steel Turntable - https://amzn.to/3JAG4Ag Cake Boards - https://amzn.to/3CR8DG7 ------------------------------------------------------------- SHOP MY COURSES HERE: = Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating - https://bit.ly/36HQv4p = How to Make a Professional Wedding Cake From Home - https://bit.ly/354TMdM = Mousse Cake From Scratch: Patisserie Style - https://bit.ly/3JCRxNM OR Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link: https://www.skillshare.com/en/r/profile/Cakes-by-MK/490770172?gr_tch_ref=on&gr_trp=on ------------------------------------------------------------- Blog: https://www.cakesbymk.com/ Instagram: https://www.instagram.com/cakesbymk.nz/ Facebook: https://www.facebook.com/cakesbymk.nz/ Music: YouTube Audio Library (Papov - Yung Logos) If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :) Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :) Thanks for watching!