Korean Sponge Cake with lemon curd

Unlike a Genoise cake which relies on the addition of a leavening agent and some butter, Korean-style sponge cake get its fluffiness from whipping egg whites, just like a regular meringue and folding the rest of the ingredients. What a fantastic cake, which is light, velvety and tender. Chantilly cream is the perfect accompaniment to this light cake which is often served with strawberry, a Korean staple dessert. Try it, it came be made in 15 minutes with ingredients you probably have at home. Here is my version

INGREDIENTS
Serve 6 people generously
Using a 15cm (6 inches pan)
3 Egg whites
90 Gr. Sugar
3 Egg yolks
25 Gr. Milk at room temperature
25 Gr. Vegetable oil
1 Teaspoon vanilla extract
90 Gr. cake flour or all purpose flour

PREPARATION
Preheat your oven at 170 Celsius – using convection setting.
Place parchment paper at the bottom of the cake pan and around its parameter. You can also brush the pan with butter and sprinkle flour, so the cake pan surface is fully covered with flour.
Separate the egg whites from the yolks and place them in a medium-size bowl.
Using a hand mixer, whip the eggs whites until they start to thicken and pour half the sugar and continue mixing. When the egg whites preparation really start to thicken, add the remaining sugar. Continue beating until you have a thick egg white preparation which holds its shape.
Add the egg yolks and continue beating, until fully incorporated.
Pour the milk, vanilla extract and oil and fold everything using a spatula. Once completely incorporated, add the sifted flour using a spatula to fold everything.
Pour the mixture in your cake pan and bake at 170 Celsius for 30 minutes, until golden brown. I
cool my cake for at least 30 minutes, and place it upside down to ensure the cake does not collapse.
Once cooled, cut the cake in 3 equal portions lengthwise and cover with Chantilly cream and a dollop of lemon curd (see Lemon Curd recipe in my blog).