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

(translated with Google translator) 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. CREAM INGREDIENTS Cream cake without cream: 2 CO eggs (weight with shell 120 gr.) 500 gr. milk 130-150 gr. sugar (can be adjusted) 40 gr. starch (I have corn) 180 gr. butter A pinch of vanillin INGREDIENTS 10 medium-sized eggs at room temperature (weight of 1 egg about 50 g without shell) 1/2 teaspoon salt 30 grams of vanilla sugar or vanilla extract 500 grams of sugar 250 ml of milk (room temperature) 250 g of