Vida Recetas Editorial
The sponge cake is the perfect base for creating spectacular desserts, from birthday cakes to cakes filled with cream and fruit. This easy recipe guarantees a fluffy, moist sponge cake with a subtle vanilla flavor, ideal for pairing with any filling or frosting. The secret lies in beating the eggs with the sugar until they double in volume, which adds air and lightness to the crumb. Additionally, by incorporating the flour with folding motions, the fluffiness is preserved. This sponge cake is perfect for beginners and experts alike, and it allows for variations such as adding lemon or orange zest, cocoa powder (reducing the flour), or ground almonds for a different twist. Its versatility makes it a staple that should not be missing from your recipe collection. With this recipe, you will achieve a tall and even sponge cake, ready to be sliced into layers and filled with your favorite cream.
Prep
15 min
Cook
30 min
Servings
8
Calories
250 kcal
Preheat the oven to 180°C (350°F) and grease and flour a cake tin.
In a large bowl, beat the eggs and sugar until foamy and doubled in volume.
Add the oil and milk and mix well.
Sift the flour and baking powder together and gradually add to the egg mixture, folding in the mixture to keep the air from escaping.
Add the vanilla extract and gently mix until well incorporated.
Pour the mixture into the prepared tin and smooth the surface.
Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
Cool in the tin for 10 minutes, then remove from the tin and cool completely on a wire rack.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is 30 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
