Japanese sponge cake that always turns out right

Prepare the ingredients.

Mix flour with starch and sift through a sieve.

Add a pinch of salt to the whites and beat them at minimum mixer speed until they form a light foam.

Increase the mixer speed and gradually add the sugar and vanilla. Beat the whites until stiff peaks form.

Continue beating the whites at low speed and add the yolks one by one.

Without stopping whisking, pour in the honey and mix everything well.

Add the flour mixture to the resulting mixture in two stages and mix gently until smooth.

Add warm milk and vegetable oil one at a time, stirring until smooth.

Pour the finished dough into a parchment-lined pan and level it with a spatula.

Bake the sponge cake for the first 15 minutes at 170 degrees, and then another 30-35 minutes at 160 degrees.