From my experience, the biggest concern about using air fryer is based on time and ingredients. Because of how the air fryer produces heat that is blown towards the food, we usually bake at a lower temperature and with less time. However, there is not much changes needed to the ingredients. Hence, this recipe actually works well for both the oven and air fryer with one exception: a longer baking time using an oven.
Apart from which, everything remains the same. The Sponge Cake produced is extremely light, soft and fluffy! Furthermore, flavouring agents such as vanilla retain their flavour even in the air fryer.