How to cook
Separate the egg whites from the egg yolks in two bowls. Put a pinch of salt in the one with the egg whites and beat them until they foam up.
In the bowl with the yolks, pour the crystal and vanilla sugar and beat them until they turn white and become creamy.
Pour the olive oil and the lemon juice and the peel (finely grated) over the yolks, while continuing to beat until the sugar crystals melt completely and the cream becomes even fluffier.
Then add the starch in portions along with the baking powder, while sifting it and stirring gently with a silicone spatula.
When you achieve a smooth mixture, add the egg whites in portions, while stirring with the same spoon, starting from the ends of the bowl in a circle and ending in the middle.
The circular movements should be in one direction only. This way the egg whites will be best absorbed and will remain as fluffy as possible.
Pour the mixture into a baking pan covered with baking paper with a diameter of 9″ (23 cm) and place it in a preheated oven at 350°F (175 degrees) without a fan. Bake it for about 35 minutes or it is fully baked.
When the sponge cake is ready, turn off the oven, open the door, but not completely and let it cool without taking the cake out. This way it will not flatten from a sudden change in temperature.
Once it cools completely, sprinkle it with powdered sugar and enjoy the most fluffy and tender sponge cake with a wonderful aroma.
The fluffy sponge cake with cornstarch is amazing!