Sponge cake doesn't need to separate the egg whites.

Let me introduce you to the whole egg sponge cake with cake oil method:

Eggs+sugar+salt are stirred at medium speed until the sugar dissolves.

Adding flour, slowly mixing until no or a small amount of dry flour particles can be seen,

Add cake oil and quickly beat the cake paste to the maximum volume.

Then turn to medium speed, and slowly add water in line, stirring while adding,

Still at medium speed, at the same time, gradually increase the soybean oil linearly, stirring while adding it until the cake paste completely absorbs the oil.

Putting into the mould and baking in the furnace.

This is the technological process of sponge cake, which is different from Qifeng protein separation and egg yolk batter.