سرّ كعكة إسفنجية لا تتساقط! كعكة إسفنجية رقيقة.

This recipe explains how to make a light, non‑sinking sponge cake. It starts by separating eggs, whisking whites with salt and sugar until stiff peaks form, then adding yolks one at a time. Dry ingredients are folded in gradually: flour, oil, honey, cornstarch, warm milk, and the remaining flour. The batter is poured into a greased pan lined with parchment, baked at 165–170 °C for 35–40 minutes, and left to cool in the pan for about an hour before removing. The result is a delicate, airy cake that stays on top of the pan.