Hello, I’m Jane. Today, I will show you a way to make easy oil-free sponge cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna 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 favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Easy Oil-free Sponge Cake is something that I’ve loved my entire life. They are fine and they look fantastic.
To be with this particular recipe, we must first prepare a few components. You can have easy oil-free sponge cake using 4 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Easy Oil-free Sponge Cake:
- Take 3 large Egg
- Get 70 grams Sugar
- Make ready 80 grams Plain flour
- Make ready 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’s going to wrap it up with this special dish easy oil-free sponge cake recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
