For a sponge cake and a 30*40 cm baking tray:
180 g of cake flour or 160 g of all-purpose flour and 20 g of any starch
180 g of sugar
9 eggs (162 g egg yolk and 270 g of egg white)
90 g of milk or milk with spinach juice
90 g of vegetable oil
1 tsp of vanilla extract or 4 g of vanilla sugar
1/2 tsp of salt
1 tsp of white wine vinegar (white table vinegar)
For 1 batch of the cream:
300 g of cream cheese
150 g of icing sugar
150 g of butter
8 g of vanilla sugar
I made 2 batches of the cream - one batch for layering the cake and the other batch for decorating the cake
food coloring
22 ladyfinger cookies for creating a basket
The cake is about 2 kg