Simple Sponge Cake Recipe

Simple Sponge Cake Recipe

Ingredients:

• 4 eggs
• 1 cup sugar
• 1/2 cup oil (canola oil preferred)
• 1 cup milk
• 3 cups flour
• 3 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat the Oven: Set your oven to 180°C (350°F).
2. Whisk the Eggs: In a large bowl, whisk the eggs until they become frothy.
3. Add Sugar: Gradually add the sugar to the eggs while continuing to whisk until the mixture is light and fluffy.
4. Incorporate the Oil: Slowly pour in the oil while whisking to ensure it is fully combined.
5. Mix in the Milk: Add the milk and stir until well incorporated.
6. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and a pinch of salt.
7. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until a smooth batter forms.
8. Bake: Pour the batter into a greased or lined baking tin. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Allow the cake to cool before serving. Enjoy it plain or with your favorite toppings!

FAQs: Simple Sponge Cake Recipe

1. Can I use a different type of oil?
Yes, you can substitute canola oil with other neutral-flavored oils such as vegetable oil or sunflower oil. Avoid using strong-flavored oils like olive oil, as it might affect the taste of the cake.

2. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but keep in mind it will result in a denser cake. For a lighter texture, you can use a mix of whole wheat and all-purpose flour.

3. How can I make the cake more moist?
To make the cake more moist, you can add a tablespoon of yogurt or sour cream to the batter. Also, ensure not to overbake the cake, as that can make it dry.

4. Can I add flavorings to this sponge cake?
Absolutely! You can add vanilla extract, almond extract, lemon zest, or any other flavorings to enhance the taste. Add about 1-2 teaspoons of your preferred extract or a tablespoon of zest.

5. How do I know when the cake is done?
The cake is done when a toothpick or skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed.

6. Can I turn this into a layer cake?
Yes, you can double the recipe and bake in two separate pans for a layer cake. Once cooled, you can add your favorite frosting or filling between the layers.

7. How should I store the sponge cake?
Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week or freeze for up to 3 months.

8. Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Ensure the blend contains xanthan gum or another binding agent to maintain the cake’s structure.

9. What can I use as a topping or filling?
You can top the cake with powdered sugar, fresh fruit, whipped cream, or a glaze. For a filling, try jam, custard, or buttercream frosting.

10. Can I use this recipe for cupcakes?
Yes, you can use this batter to make cupcakes. Fill cupcake liners two-thirds full and bake at the same temperature for about 15-20 minutes, or until a toothpick inserted comes out clean.

This simple sponge cake is perfect for any occasion and can be easily customized with flavors or fillings of your choice.