Grandmother Baked a Creamy Sponge Cake For Her Granddaughters (recipe in description

The sponge cake is universal, it can be used for cakes and eaten as an independent dessert!
This is not a classic version of a biscuit, it does not dominate its taste over cream and other layers in the cake, but perfectly complements them. It does not need to be impregnated in combination with yogurt, cream, cottage cheese creams. And with more oily creams, it needs moderate impregnation. The color of the biscuit directly depends on the quality of the vegetable oil and eggs that are used in the recipe.