Episode 2 - Vanilla Sponge Cake

Ingredients:

- 100 grams flour
- 3 eggs, separated (yolks and whites)
- 1 pinch cream of tartar (stabilizer for egg whites)
- 15 grams cornflour
- 85 grams sugar
- 65 grams oil (white/odourless)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar (optional)
- 1/4 cup milk
- Juice of 1/2 lemon

Method:
1. **Prepare the Egg Yolks**:
- In a clean bowl, beat the egg yolks with a whisk until well combined.
- Add the sugar and continue beating until the mixture becomes pale in color.
- Mix in the oil thoroughly.
- Add the milk and blend well.

2. Adding the dry ingredients::
- Add flour, cornflour, baking powder, baking soda, and salt in a seive and
- Gradually add the dry ingredients to the egg yolk mixture, mixing well.
- Add the vanilla extract, apple cider vinegar(optional)and lemon juice. Mix until fully combined.

3. Prepare the Egg Whites:
- In another clean bowl, beat the egg whites with an electric beater until they form soft peaks.
- Add the cream of tartar and continue beating until the egg whites are stiff.

4. Fold Egg Whites into Batter:
- Add a portion of the beaten egg whites to the main mixture and gently fold it in.
- Once incorporated, add the remaining egg whites and fold until the batter is smooth and well combined.

5. Prepare the Baking Tin:
- Grease a baking tin and place parchment paper at the bottom.
- Preheat the oven to 170°C (340°F)

6. Bake:
- Pour the batter into the greased and lined tin (7" x 5").
- Tap the tin lightly to remove any air bubbles.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and Serve:
- Allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
- Serve as desired.