An Easy Sponge Cake With Plain Flour And Oil
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
16 portions
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Calories
120 kcal
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Course
Dessert
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Cuisine
International
An Easy Sponge Cake With Plain Flour And Oil
Description
An Easy Sponge Cake With Plain Flour And Oil brings together common kitchen ingredients to create a tender cake with a soft texture. The plain flour is leavened with baking powder and soda to provide lift, while salt enhances the overall flavor. Eggs and sugar contribute to the structure and sweetness, with vanilla extract providing subtle aromatics. Neutral cooking oil replaces butter for a moist crumb, complemented by milk and natural yogurt, which add moisture and help the cake remain tender without heaviness.
The method involves combining dry and wet ingredients separately before mixing to a smooth batter, ensuring an even texture. The cake batter is poured into a greased and floured pan, then baked at a moderate heat for about 45 minutes until a skewer inserted in the center comes out clean and the top springs back when touched. This approach produces a reliably soft cake suitable for pairing with frostings, fresh fruit, or eating plain.
Various oils like olive or sunflower can be used without altering the final texture significantly. Milk alternatives or substitutions for yogurt with milk and acid work as well, maintaining the cake’s moistness. Using a 1.5-liter capacity pan is optimal for the batter volume to bake evenly.
Ingredients
- 1 ¼ cups all-purpose flour plain flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda bicarbonate of soda.
- ½ teaspoon salt
- 2 egg large
- ¾ cup granulated sugar
- 1 ½ teaspoon vanilla extract
- ½ cup neutral cooking oil see the note, generic cooking oil
- ¼ cup milk see the note.
- ¼ cup natural yogurt plain natural yogurt or Greek-style yogurt, unflavored
Instructions
- Preheat the oven to Gas 3.5 or 170° C/ 325° F (depending on your oven)
- Grease and flour your preferred cake tin (check the note on top tips). It should be able to hold around 1.5-liter liquid. I use a medium-sized cake bundt tin.
- Put all of the dry ingredients in a mixing bowl. If you want, you can sieve the flour.
- Then measure and put the wet ingredients in a measuring jug or in another mixing bowl. Give them a quick stir just until everything is well mixed.
- Pour the wet ingredients into the dry ingredients. Using a whisk, a hand-held mixer or a hand-held blender, give the ingredients a whizz for a couple of minutes until you get a smooth batter.
- Put the batter in the prepared tin, and bake for about 45 minutes until the top springs back when you touch the cake or a skewer comes out clean when you insert it in the middle of the cake.
Notes
- Neutral oils such as olive, canola, or sunflower oil are suitable, as well as melted butter or ghee.
- Milk can be whole, semi-skimmed, or dairy-free alternatives like almond or soy milk.
- If yogurt is unavailable, substitute an additional ¼ cup milk with 2 teaspoons lemon juice or vinegar added and rested briefly.
- Ensure the yogurt used is plain and unflavored, Greek-style or natural is acceptable.
- Use a medium-sized bundt or similarly sized cake pan approximately 1.5 liters in capacity for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16portions
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 120kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 21mg | 7% |
| Sodium | 163mg | 7% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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