Sponge Cake | Sponge Cake Recipe
Easy Sponge Cake is one of the basic cake recipe everyone should master. It is made with basic pantry and fridge staple ingredients like flour, baking powder, eggs, sugar, oil and milk. This cake is so versatile and adaptable and can be served as snack cake or can be made as layer cakes. Vegetarians check out my eggless sponge cake.
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Servings: 6 servings
Calories: 321kcal
Ingredients
- ¾ cup All purpose flour (90grams)
- 2 large Eggs
- ½ cup Caster Sugar (100 grams)
- 1 tsp Baking Powder
- ⅛ tsp Baking Soda
- ½ cup Oil Any Refined Oil (120 ml)
- ¼ cup Milk (60 ml)
- 2 tsp Vanilla Extract
Instructions
- Preheat oven to 180 degree C. Line a 7 inch square cake pan with parchment paper.
- Take flour, baking soda, baking powder in a sifter and sieve it into a bowl.
- Take milk, oil and vanilla in a bowl and mix well.
- Take eggs in a large bowl, use a electric beater or stand mixer to whisk till frothy.
- Add sugar little at a time and keep whisking till light and fluffy.
- Add in the dry ingredients and wet mixture in and mix gently.
- Now pour the batter into the pan and bake for 30 mins.
- Remove and cool completely.
- Slice and serve.
Video
Notes
- Whip the egg till light and fluffy before folding it into the dry. This step is really important for fluffy sponge.
- Once you add dry and wet mixture into the whipped eggs, fold it gently or use the mixer to mix once. Don't over mix.
- Don't rest the batter for too long. Bake it as soon as it is done.
- Don't over bake the cakes. It may turn dry.
- You can use this cake as snack cake or use it as layer cakes for fresh cream cakes.
Nutrition
Serving: 1servings | Calories: 321kcal | Carbohydrates: 30g | Protein: 4g | Fat: 21g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 122mg | Potassium: 56mg | Fiber: 1g | Sugar: 17g | Vitamin A: 106IU | Calcium: 63mg | Iron: 1mg
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