A Sponge Cake I’m Very Proud Of
Sponge cake gets its light and airy texture from the use of beaten eggs, which create tiny air pockets in the batter.
This is vegetarian recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
A Sponge Cake I’m Very Proud Of
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
-
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
-
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
-
In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
-
Pour the batter into the prepared cake pan and smooth the top.
-
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
-
Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
-
Once cooled, you can frost or decorate the cake as desired.
-
Enjoy your delicious sponge cake!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
