• Before starting, make sure your eggs are not cold, you can do this by separating the eggs white and yolk then leave them both at room temperature for 30 minutes.
• Measure and cut out parchment paper to fit the bottom of your pan or grease its bottom surface. Do NOT grease the side, non-stick pan is not recommended as it doesn't have enough friction for cake to rise onto.
• Adjust baking rack depend on your oven type.
• Preheat oven to 350 F.
• Sift your flour and cornstarch.
• Measure milk/juice, veggies oil and liquid extract into another container.

Whipping eggs white

• Scrolled up a detailed guide with step by step on how to beat egg white if you are not used to beating egg white.
• Any how, beat egg white with salt on low, then add cream of tartar and beat till foam. Last, add sugar and beat to soft peak.

Mixing

• Now turn mixer to LOW. All the next few steps required adding ingredients slowly at lowest speed possible of mixer.
• Add egg yolks one at a time, wait about 5 second for one to fully mix before adding another.
  
• Pour liquid mixture (oil/milk/extract/juice) in.
  
• Add 1/3 of sifted flour/corn starch in scattering around the bowl, wait till fully incorporate then add another 1/3, and another (roughly 10-15 seconds in between).
  
• Turn the mixer off, use its beaters to gently scrape around bowl side.
  

Bake

• Pour mixed batter into bottom-greased/lined pan.
  
• Gently shake and tap pan onto counter a few times to remove large bubbles.
• Bake at 350 F for 25 - 30 minutes using both heating elements.

Cool

• Once cake is baked (please look through the window, avoid opening oven or cake will slumber), remove from oven.
  
• Then turn and place upside down onto cooling rack. Try to raise cooling rack to allow air flow below.
  
• Once cool, use a paring knife to leer around the edge if the cake doesn't pop out on itself.
  
• Serve same day or can be store in fridge 3-4 days, if so, have some buttercream to cover your cake to avoid dry and dense.
• Finish cake should be light to mildly sweet, soft, fluffy, moist but still firm enough to hold any weight of decoration.