Homemade dry mix for chocolate sponge cake

Ingredients:

Cake mix

• 1 and 3/4 cups flour
• 1 3/4 cups sugar
• 0.5 cup cocoa
• 1/3 cup dry skim milk
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 1 teaspoon fine salt

For baking

• Cooking spray
• 0.5 cups vegetable oil
• 3 large eggs at room temperature
• 1 tbsp vanilla extract

Preparation:

1. Cake mix: In a medium bowl, whisk together the flour, sugar, cocoa, dry milk, baking powder, baking soda, and salt. Store in a zip-lock bag in a cool, dry place for up to 3 months until ready to use.
2. For baking: Preheat oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper. Spray with cooking spray.
3. In a large bowl, whisk together 1 1/4 cups water, vegetable oil, eggs, and vanilla until smooth and slightly foamy. Add the dry mixture and whisk vigorously until combined, about 50 times. Pour the batter into the prepared pans. Bake until the cakes are set and slightly puffed, and a toothpick inserted into the center comes out clean, 25-30 minutes. Cool in the pans for 5 minutes, then turn the cakes upside down on a wire rack to cool completely. Frost and decorate, if desired.
4. Cupcakes: Line 24 cupcake tins with paper liners. Fill each tin 2/3 full with batter. Bake at 350°F (175°C) until a toothpick inserted into the center of the cupcake comes out clean, 18-20 minutes, rotating the tins halfway through baking. Cool the cupcakes completely before frosting.