Ingredients:
•⁠ ⁠Flour: 100 grams
•⁠ ⁠Eggs: 3 large, separated into yolks and whites
•⁠ ⁠Cream of Tartar: 1 pinch (for stabilizing the egg whites)
•⁠ ⁠Cornflour: 15 grams
•⁠ ⁠Cocoa Powder: 20 grams
•⁠ ⁠Sugar: 110 grams
•⁠ ⁠Odorless Oil: 65 grams
•⁠ ⁠Baking Powder: 1 teaspoon
•⁠ ⁠Baking Soda: 1/2 teaspoon
•⁠ ⁠Instant Coffee: 1/2 teaspoon (dissolved in 2 teaspoons lukewarm water)
•⁠ ⁠Salt: 1/4 teaspoon
•⁠ ⁠Vanilla Extract: 1 teaspoon
•⁠ ⁠Apple Cider Vinegar: 1 teaspoon (optional)
•⁠ ⁠Milk: 1/4 cup
Method:
1.⁠ ⁠Preheat your oven to 170°C (340°F) for 15 minutes.
 2.⁠ ⁠In a clean bowl, whisk the egg yolks thoroughly until they become pale. Gradually add the sugar while continuing to beat the mixture until it is well blended.
 3.⁠ ⁠Add the oil to the yolk and sugar mixture, mixing well. Next, blend in the milk until fully incorporated.
 4.⁠ ⁠Sift the dry ingredients (flour, cornflour, cocoa powder, baking powder, baking soda, and salt) together, then gradually add them to the yolk mixture. Mix until smooth.
 5.⁠ ⁠Add the vanilla extract, coffee mixture, and apple cider vinegar (if using) to the batter. Mix well.
 6.⁠ ⁠In a separate bowl, beat the egg whites with an electric beater until they form a foam and become semi-stiff. Add the cream of tartar and continue beating until the egg whites are quite stiff.
 7.⁠ ⁠Gently fold a portion of the beaten egg whites into the main batter to lighten it. Once incorporated, fold in the remaining egg whites until the batter is smooth and well-mixed.
 8.⁠ ⁠Grease a baking tin and line the bottom with parchment paper. Pour the batter into the prepared tin and tap it lightly to remove any air bubbles.
 9.⁠ ⁠Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10.⁠ ⁠Allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
Enjoy your delicious chocolate sponge cake!
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