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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 of butter, use ¾ cup of oil). Read more here.
Sponge Cake recipes
Light and Fluffy Sponge Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 double layer cake 1x
Davida baked this very light, fluffy sponge cake for a little girl’s birthday. It was a hit.
- 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
- Heat the oven: 180°C / 350°F
- Beat the sugar and the four eggs together until light and soft.
- Sift the flour, baking powder, and salt together.
- Heat the milk and butter, but don’t let it boil.
- Add the sifted flour, baking powder, and salt to the egg mixture.
- Mix well.
- Add the butter and milk mixture.
- Add the vanilla essence.
- Use two baking tins (Spray it with cooking spray).
- Divide the mixture evenly between the baking tins.
- Bake in the middle of the oven for 30 minutes.
- Decorate creatively.
Prepared, tried, and tested Davida De Bruyn from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
- Serving Size: 1
- Calories: 264
- Sugar: 23
- Sodium: 140
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 1
- Protein: 5
- Cholesterol: 82
Keywords: Sponge Cake
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