#Making_the_sponge_cake:

Greece the baking pan with butter or oil, sprinkle some flour sides and bottom set aside.

Separate the egg yolks from the white, and divide the sugar into 3 equal parts.

Add the egg whites to a stand mixer, and using the whisk attachment, start whisking on medium to high speed, adding the 3 parts of sugar, at 1 minute intervals, your final meringue should have stiff pointy peaks.

Add the vanilla extract to the egg yolks, and whisk by hand for 1 minute, until foamy and light in colour, add the egg yolk mixture to the meringue, and whisk for 30 seconds, until it is all amalgamated. At this point, it’s time to preheat your oven.

Next remove the bowl from the machine, and sift in the salt, and the flour. I’m using cake flour in this recipe.

Using a spatula, gently fold the flour into the mixture, once again don’t over mix, or you will knock the air out of the mixture.
Put your oil and milk into a small bowl, and add 2 tbls of your cake batter, and whisk them together, then gently fold this mixture, back into your cake batter.

Carefully pour your cake batter into the prepared baking pans, place in the middle of your pre-heated oven.

When the time is up, remove the cake from the oven, and immediately turn it out of the tin, place it on a wire rack for 30 minutes.
If you used 1 cake pan cut the cake into 2 or 3 layers or same is mine used three cake pans.