The following is my go-to sponge cake recipe:
2 and a half cups flour
1 cup oil
1 and a half cups sugar
1 cup milk
2 and a half tsp baking powder
cardamom and saffron
First I separate eggs, then I cream egg yolks and sugar. I add oil and mix well, then I stir in lukewarm milk. at this time, egg whites are beaten until stiff-peak forms. Then it's folded into the yolk mixture. dry ingredients (sifted) folded at the end. Goes into the oven (pre-heated/180) until the edges are golden.
The issue is, at the stage where I add dry ingredients, sometimes I add it in three portions and I sift it over the batter. But some other times I do it at once. I get different textures, soft and fluffy or quite sense. Is adding flour at once causing an undesired texture?