Chocolate Sponge Cake

Preheat the oven to 170C. In a small bowl, whisk the milk and vegetable oil together until well combined. Separate the egg whites and egg yolks into two clean bowls.

Make the meringue by beating the egg whites until foamy, then gradually add the sugar in several additions. Continue beating until the meringue is glossy and holds medium to stiff peaks.

Add the egg yolks to the meringue and gently mix until just combined. Sift in the cake flour and cocoa powder, then fold carefully until no dry streaks remain.

Scoop a small amount of batter into the milk and oil mixture and stir to lighten it. Pour this mixture back into the main batter and fold gently until smooth and evenly combined.