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Light and Fluffy Sponge Cake

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I baked this very light and fluffy sponge cake for a little girl’s birthday. It was a hit and devoured in record time.

Replacing Butter With Oil

Depending on the type of oil, it can add complex flavor and welcome moisture to your baked goods. A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil (if the recipe calls for 1 cup butter, use ¾ cup oil). Read more here.

Yield: 1 double layer cake

Light and Fluffy Sponge Cake

An image of a Light and Fluffy Sponge Cake with KitKat and lots of candies still to be added to your liking

Davida baked this very light, fluffy sponge cake for a little girl's birthday. It was a hit.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 eggs
  • 260 grams caster sugar
  • 280 grams flour
  • 250 ml milk
  • 100 grams butter
  • 5 ml baking powder
  • 5 ml vanilla essence
  • Pinch of salt

Instructions

  1. Heat the oven: 180°C / 350°F
  2. Beat the sugar and the four eggs together until light and soft.
  3. Sift the flour, baking powder, and salt together.
  4. Heat the milk and butter, but don't let it boil.
  5. Add the sifted flour, baking powder, and salt to the egg mixture.
  6. Mix well.
  7. Add the butter and milk mixture.
  8. Add the vanilla essence.
  9. Use two baking tins (Spray it with cooking spray).
  10. Divide the mixture evenly between the baking tins.
  11. Bake in the middle of the oven for 30 minutes.
  12. Decorate creatively.

Notes

Prepared, tried, and tested Davida De Bruyn from The Recipe Hunter: Tried and Tested Recipes from Home Chefs 

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Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 264Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 82mgSodium 140mgCarbohydrates 41gFiber 1gSugar 23gProtein 5g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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