Coffee Sponge Cake

For those who having trouble and not able to succeed baking the coffee cotton sponge, perhaps this coffee sponge cake is a alternative suggestion for you. It is without the water bath baking method. Good luck and success.
Coffee Sponge Cake
8 Eggs (weighs 60-62 grams each with shell)
240 grams Fine Sugar
2 teaspoon Vinegar
240 grams Plain Flour / All Purpose Flour
5 grams Salt
60 grams Vegetable Oil
80 grams Whole Milk (warm)
2-4 tablespoon Instant Coffee (adjust according to your taste)
Pan size: 24 cm
Baking temperature and time: 150°C for 40 minutes
After 40 minutes, increase the temperature to 170°C and continue baking for another 3 minutes without opening the oven.
Baking time may vary depending on the accuracy and type of your oven.
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