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Sponge Cake

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A light, fluffy, and moist sponge cake made with basic pantry staples. Perfect for any occasion and great as a base for layered or frosted cakes.

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

  1. In a small saucepan, combine the oil, milk, and water. Bring to a boil and then set aside to cool slightly.
  2. In a mixing bowl, sift together the all-purpose flour and baking powder. Set aside.
  3. 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.
  4. Gradually add the sifted flour mixture to the beaten egg mixture, mixing gently to combine.
  5. Slowly pour the slightly cooled oil, milk, and water mixture into the batter, mixing until smooth.
  6. 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.
  7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Ensure the boiled mixture is only slightly cooled to avoid curdling the eggs when mixing.
  • This cake serves as a great base for layered or frosted cakes.
  • Do not overmix the batter to maintain its airy texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/sponge-cake/