The most velvety‑soft sponge cake you will ever bake—it’s moist, tender, and perfect for celebrations.

Scale

2⅓ cups all‑purpose flour (300 g)

¼ cup cornstarch (25 g)

2½ tsp baking powder

½ tsp salt

1 cup milk (240 ml), room temperature

1 tsp white vinegar

Six large egg whites, room temperature

½ cup unsalted butter (113 g), room temperature

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1. Preheat oven to 350 °F (175 °C), grease and line cake pan.

2. Whisk together flour, cornstarch, baking powder, and salt.

3. Mix milk with vinegar and set aside.

4. Whip egg whites to soft peaks.

5. Cream butter, then blend in milk mixture.

6. Fold in dry ingredients gently.

7. Fold in egg whites in two batches.

8. Bake for 25–30 minutes until golden and toothpick comes out clean.

9. Cool in pan for 10 minutes then transfer to wire rack.

Use cake flour substitute: replace 2 tbsp of flour with cornstarch per cup of flour.

Room‑temperature ingredients help keep cake airy.

Fold gently to preserve lightness.

Store wrapped at room temperature for up to 2 days.