Hello, I am Elise. Today, we’re going to make easy oil-free sponge cake recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Easy Oil-free Sponge Cake Recipe
Easy Oil-free Sponge Cake is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Easy Oil-free Sponge Cake is something which I have loved my entire life. They are nice and they look fantastic.
To be with this particular recipe, we have to prepare a few components. You can cook easy oil-free sponge cake using 4 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Easy Oil-free Sponge Cake:
- Prepare 3 large Egg
- Take 70 grams Sugar
- Take 80 grams Plain flour
- Prepare 1 tbsp Milk
Instructions to make Easy Oil-free Sponge Cake:
- Sift the flour two or three times. Line the cake pan with parchment paper. If you lightly grease it with oil, it will stick nicely.
- Preheat the oven to 170°C.
- Beat the egg whites with an electric mixer on high speed. Add the sugar in 2 to 3 parts, beating well with each addition.
- Once stiff peaks form, beat in one egg yolk at a time on high speed.
- When it has all mixed together, beat for 1-1:30 minutes on low speed to smooth the batter.
- Next, add the milk and mix lightly.
- Then, add all the flour and mix together with a whisk. It should be thick enough to lift up and fall off the whisk. You can also use a spatula.
- Stir 30-35 times until no longer powdery, it’s evenly blended, and becomes glossy.
- Pour the batter into the pan. Pour from a little high up so that air bubbles do not form in the batter. Lightly tap the edges of the pan 2 or 3 times, then bake at 170°C for 30-35 minutes.
- If a skewer or toothpick inserted doesn’t come out clean, bake for an additional five minutes while keeping an eye on it.
- Once baked, drop onto a table from a height of about 20 cm to deflate.
- Flip upside down onto a cooling rack and remove the paper. Cover with a moistened and tightly wrung kitchen towel and let cool.
- Once completely cooled, place in a plastic bag and store in the refrigerator.
- For a chocolate sponge cake, use 70 g of flour and 10 g of cocoa for the 18 cm cake, and 50 g of flour and 10 g of cocoa for the 15 cm cake.
- To make a matcha cake, replace the cocoa with matcha powder (as in Step 14).
So that is going to wrap it up for this distinctive dish easy oil-free sponge cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
