Looking for a delightful dessert that’s easy to make and guaranteed to impress? This classic Sponge Cake recipe is perfect for any occasion. Light, fluffy, and with a hint of vanilla, it’s sure to become a family favorite. Follow our step-by-step guide to create this mouthwatering treat in your own kitchen.
Ingredients:
1/2 cup oil
1/2 cup milk
2 cups all-purpose flour
1/2 cup water
4 teaspoons baking powder
4 eggs
1 teaspoon vanilla extract
1 cup sugar
Instructions:
Boil Together:
In a small saucepan, combine the oil, milk, and water.
Bring to a boil, then set aside to cool slightly.
Sift Together:
In a mixing bowl, sift together the all-purpose flour and baking powder.
Set aside.
Beat Together:
In a large mixing bowl, beat the eggs, vanilla extract, and sugar for about 5 to 6 minutes, until the mixture is pale and fluffy.
Combine:
Gradually add the sifted flour mixture to the beaten egg mixture, mixing gently to combine.
Add Boiled Mixture:
Slowly pour the slightly cooled oil, milk, and water mixture into the batter, mixing until smooth.
Bake:
Pour the batter into a greased and floured 9-inch round cake pan.
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Allow the cake to cool in the pan for 10 minutes.
Transfer to a wire rack to cool completely.
Serving Tips:
Presentation: Dust the sponge cake with powdered sugar for an elegant touch or drizzle with a simple glaze made of powdered sugar and lemon juice for added flavor.
Accompaniments: Serve slices with fresh berries, a scoop of vanilla ice cream, or a dollop of whipped cream for a delightful contrast of textures.
Variations: Experiment with different fruit compotes or flavored creams as accompaniments to elevate the taste experience.
Tea Time Treat: Pair slices of sponge cake with a cup of hot tea or coffee for a delightful afternoon treat.
Storage Tips:
Room Temperature: Store leftover sponge cake in an airtight container at room temperature for up to 3 days. Ensure the container is tightly sealed to maintain freshness.
Refrigeration: If you prefer to extend the shelf life, refrigerate the sponge cake. Place it in an airtight container to prevent it from drying out. Let it come to room temperature before serving for the best texture.
Freezing: To freeze sponge cake, wrap individual slices tightly in plastic wrap and then aluminum foil or place them in freezer-safe containers. Frozen sponge cake can last for up to 1-2 months. Thaw slices in the refrigerator overnight before serving.
Avoid Moisture: Keep sponge cake away from direct sunlight, heat sources, or areas with high humidity to maintain its light texture and prevent it from becoming soggy.
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FAQs:
Can I substitute ingredients in the sponge cake recipe?
Yes, you can make some substitutions depending on dietary preferences or availability. For example, you can use melted butter instead of oil, or almond milk instead of regular milk for a dairy-free option. Experiment with different extracts like almond or lemon for varied flavors.
How do I ensure my sponge cake turns out light and fluffy?
To achieve a light and fluffy texture, make sure to beat the eggs and sugar until pale and fluffy. Sift the dry ingredients (flour and baking powder) to aerate them before adding to the wet ingredients. Fold the dry ingredients into the wet mixture gently to avoid deflating the air bubbles.
Can I make sponge cake in advance?
Yes, you can bake sponge cake in advance. Store it in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage. Alternatively, freeze individual slices wrapped tightly to maintain freshness for up to 1-2 months.
Why did my sponge cake sink in the middle?
Several factors can cause a sponge cake to sink in the middle, such as overbeating the eggs or opening the oven door too early in the baking process. Ensure your oven is preheated properly and avoid excessive jostling during baking. Also, make sure not to underbake the cake—use a toothpick to check for doneness before removing it from the oven.
Conclusion:
Enjoy this Sponge Cake recipe as a light and airy dessert that’s perfect for birthdays, tea parties, or any special occasion. Its simple ingredients and straightforward preparation make it a go-to recipe for both novice and experienced bakers alike. Treat yourself and your loved ones to this homemade delight—you won’t be disappointed!
📖 Recipe:
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Sponge Cake
- Total Time: 40-45 minutes
- Yield: 1 9-inch round cake
- Diet: Vegetarian
Description
Discover how to make a delicious sponge cake with our easy-to-follow recipe. Perfect for any occasion, this light and fluffy dessert will impress your guests and satisfy your sweet cravings.
Ingredients
1/2 cup oil
1/2 cup milk
1/2 cup water
2 cups all-purpose flour
4 teaspoons baking powder
4 eggs
1 teaspoon vanilla extract
1 cup sugar
Instructions
- Boil Together: In a small saucepan, combine the oil, milk, and water. Bring to a boil, then set aside to cool slightly.
- Sift Together: In a mixing bowl, sift together the all-purpose flour and baking powder. Set aside.
- Beat Together: In a large mixing bowl, beat the eggs, vanilla extract, and sugar until pale and fluffy, about 5-6 minutes.
- Combine: Gradually add the sifted flour mixture to the beaten egg mixture, mixing gently to combine.
- Add Boiled Mixture: Slowly pour the slightly cooled oil, milk, and water mixture into the batter, mixing until smooth.
- Bake: Pour the batter into a greased and floured 9-inch round cake pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure all ingredients are at room temperature for best results.
Avoid overmixing the batter to maintain its light texture.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Universal
Nutrition
- Serving Size: 1 9-inch round cake
