To make the sponge cake, prepare 3 round pans, 20 cm in diameter, spread and coat cover the bottom with baking paper.
Preheat the oven at 180°C top and bottom heat.
Beat Prochiz Spready, cooking oil and milk until fluffy and mixed well.
Beat the eggs, SP and sugar until they stiff and pale, then add dry ingredients flour, milk powder, cornstarch and salt. Slowly pour the dry ingredients, do not forget to sift everything.
Once mixed, add the Prochiz Spready mixture, stirring until evenly distributed.
Divide the batter into three baking sheets, then oven for approximately 20 minutes.
