My sponge cupcakes are fluffy and moist. I use a combination of oil, milk, glucose and sugar to stop them from drying out in the oven.
I whisk whole eggs, along with sugar and a bit of glucose, till the ribbon stage, i.e. when I lift the whisk, a "ribbon" falls in a steady stream and sits on top of the mixture without sinking.
The eggs are now thick, with some air bubbles visible. To make the