RAHASIA KUE SPONGE YANG TAK JATUH! KUE SPONGE YANG LEMBUT.

This recipe explains how to make a light, airy sponge cake that stays fluffy and doesn't sink. It starts by separating 6 eggs, whisking the whites with a pinch of salt and gradually adding 160 g of sugar until stiff peaks form. Then the yolks are folded in one at a time. The dry ingredients—about 150 g of all‑purpose flour, 30 g of cornstarch, and 50 g of melted honey—are sifted in stages and mixed gently with a spatula to preserve the air. Warm milk (60 ml) and a few tablespoons of neutral oil are added, followed by the remaining flour. The batter is poured into a greased 22–24 cm tin, baked at 165–170 °C for 35–40 minutes, and left to cool in the tin for an hour before removing. The result is a soft, moist sponge that can be topped with cream or served with tea.