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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 of butter, use ¾ cup of oil). Read more here.

Sponge Cake recipes

Light and Fluffy Sponge Cake

Light and Fluffy Sponge Cake

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

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 double layer cake 1x


Units Scale


  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.


  • 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

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