Pre-heat the oven, fan 190c. Start by separating the eggs into two bowls. Place the bowl with the whites to one side.

Add 10g of sugar to the egg yolks and whisk until the sugar is incorporated and the mixture becomes a pale yellow.

Then continue to whisk whilst you slowly pour the oil into the mixture. Again, making sure the oil is incorporated into the mixture.

*Pouring the oil into the yolk mixture too quickly could cause the mixture to split.

Then add the milk to the mixture and whisk. Finally, add sieved flour to the mixture and again whisk until the flour is fully incorporated. Set yolk mixture aside.

Take the egg whites and mix with an electric whisk. Once the mixture starts to foam start to add the remaining sugar bit by bit. Whisk the whites to almost stiff peaks.

Add 1/5 to 1/4 of the whisked egg whites to the yolk mixture and whisk. Then add the rest of the egg whites and fold into the yolk mixture.

Pour the mixture into a lined tray (27cm x 27cm) and place in the oven for 13-15min, until the sponge is springy to the touch.

Then remove from the oven and place the sponge, still with its lined parchment on a rack. Then cover the cake with some cellophane.

*the cellophane is there to moisten the crust of the cake, which will make it easier to remove

After about 10min remove the cellophane and with a small sharp knife Peel off the sponge crust. This will leave you with a white sponge.