Sponge Cupcakes

Sponge Cupcakes


50g milk

35g vegetable oil

45g cake flour

5g cornstarch

3 eggs

1g salt

40g granulated sugar

5g lemon juice

5g vanilla extract


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



  1. In a clean bowl, separate three eggs. Keep the egg white bowl cool in the fridge.
  2. In another bowl, mix well vegetable oil and milk, mix in cake flour and cornstarch, add in 3 egg yolks and mix well. Set aside.
  3. Preheat the oven to 266(130). Grab 8 cupcake liners.
  4. Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract, salt, and sugar; use a hand mixer to beat until it forms soft peaks. Gently fold the whipped egg white into the batter until just combined. Transfer the batter into a piping bag, and fill the cupcake liners with batter. Send into the oven to bake for 35 minutes, turn the oven to 293(145) and bake for another 15 minutes or until golden brown. Take the cupcakes out of the oven right away, let cool and serve.


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