Measure all the ingredients

1) Line the paper on the mold in advance and sieve the flour and corn starch together.

2) Divide sugar into 3 in the cold whites and make soft pick meringue.

3) Add the yolk and mix lightly until well blended.

4) Divide the sifted flour into two and fold it lightly with a spatula.

5) Add a scoop of batter to the milk and butter heated at 40 to 60 degrees C and mix thoroughly.

6) Put 5) back into the dough. Spread it evenly with a spatula to prevent it from sinking to the floor.

7) Mix the ball in a J shape to rotate it evenly. Since butter + milk enters the dough, bubbles are quickly turned off, so work as quickly as possible. When the dough is evenly mixed, put it right into the mold.

* After adding butter + milk, please fold 2 ~ 30 times. Folding too much reduces the volume of the cake.

8) Pan in a round mold, evenly arrange the top with a spatula, and then gently drop it on the floor to remove unnecessary bubbles.

9) Baking:
* Bake at 165 degrees C for 30 minutes. (325℉)
* Preheat the oven well in advance.
* Depending on the performance of your oven, the baking time and temperature may vary. Bake in a common household oven at 170-180 degrees C.

* For hình chữ nhật và cupcake:

preheat oven at 175 c and bake at 160 c for 20 mins

10) Drop the baked sponge cake in a mold and drain the steam out, turn it over and cool it on the cooling net.

Storage: If you leave it in the air, the surface dries quickly, so as soon as it cools down, put it in a plastic bag and seal it. If you leave it at room temperature for about a day, the moist will spread all over and it's much more moisturizing than when you just made it, so it's more delicious. It can be stored at cool room temperature for two to three days. Since the moisture is quickly removed from cake, you'd better eat it within 2 weeks when you keep it in the freeze.