Chinese Sponge Cake

Went to my sister's place for some lessons on how to make her sponge cake. I made it a few times before but can never get it as moist and fluffy as she does. I think her secret are in her egg whites...in other words, I need a Kitchen Aid!

Ingredients:
1 cup pastry flour (heaping) - don't need to strain, just smash the large chunks
0.5 cup sugar (for yolk mixture)
0.5 cup sugar (for egg whites)
1 tsp baking powder
0.25 tsp salt
0.5 cup homo milk (heaping)
0.5 cup corn oil
9 large eggs

1. Separate egg yolks and whites.
Preheat oven at 325F to 350F (we used 325 because our oven is hotter then normal)

2. Combine flour, salt, baking powder, sugar. Mix.
3. Add corn oil. Mix. Should become a paste.

4. Add homo milk and egg yolks. Mash the egg yolks. Stir to combine.

5. Mash, Mash, Mash. Stir, Shir, Shir.
Should become a watery paste. Make sure this is well blended.

6. Add sugar into egg whites and beat until stiff peak.
~BEFORE~

~MIDPOINT~
Sorry, no after pic.

7. Pour the yolk mixture in a thin stream into the egg whites.
Gently fold the egg whites as you pour.
I recommend this to be a two person job.

8. Pour in non-stick ungreased pan and baked for 35 to 40 mins.
Do not test the doneness by poking it.
You can only tell by looking at.
This type of cake tends to crack at the top.
If the crack turns golden med brown. It's ready to come out.
9. Invert the cake and cool for 45 mins. If you don't do this, the cake will shrink.

Mmm Mmm. Yummy. Moist. Fluffy.