Homemade Asian Spongecake

Hey Everyone, I'm back with another delicious recipe diy Asian sponge cake. Theses are typically found at your local Asian grocery store. If you don't know what Asian sponge cake is then, you have been missing out. Asian sponge cake is a fluffy cake, moist and when bitten, the cake looks like it has a lot of mini holes, hence its name, sponge cake. So let's get started with this delicious recipe.

Ingredients:
Makes 12 sponge cake

For the yolk batter: 
7 egg yolks (Room temperature)
1 cup flour (cake flour)
1/2 cup oil
1/2 cup of water
1/2 tsp baking powder

For the fluffy white batter:
7 egg whites (Room temperature)
1/2 cup sugar
1/4 tsp cream of tartar

Kitchen appliance needed:

Electronic hand mixer/Kitchen Aid mixer
Spatula
Cupcake tin (12)

1. Preheat oven to 350* degrees 
2. Separate the egg whites and yolk in a mixing bowl
3. For the fluffly egg white mixture, add 1/2 cup of sugar, 1/4 tsp cream of tartar, mix with Kitchen Aid mixer until it forms peaks 
(very fluffy and when removing the mixer it should stand like a mountain peak)
4. For the yolk mixture, add the liquids together into the egg yolks, 1/2 cup of water and, 1/2 cup of oil. Add 1 cup of flour and 1/2 tsp of baking powder make sure to sieve these together when placing it in to the yolk mixture. To ensure there is no lumps. 
5. Take some wax paper and tear them into rectangle from the box, and then cut it diagonally, making triangles. Need 24 pieces.
6. Spray the pan with non stick, place 2 wax paper in each cupcake slots. There should be one point facing up.
7. Bake for 25-30 minutes, to make sure it is cooked, stick a toothpick in one of the sponge cake, if it comes out clean it is done. It should look slightly golden brown.
8. Let it cool down for 10 minutes. 
9. Enjoy!