Imagine a cake so light it practically floats off your plate, so moist it melts in your mouth, and so simple to make that even beginner bakers can achieve bakery-level perfection. This "Cup of Each Sponge Cake" is not just a recipe—it's a culinary magic trick that will transform your baking game forever! With just a few basic ingredients and some clever technique, you'll create a dessert that will have your friends and family begging for your secret.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, separate the egg whites from the egg yolks. Set the egg whites aside at room temperature.
- In another large bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thick, creating a ribbony texture when the whisk is lifted.
- Add vanilla extract and vegetable oil to the egg yolk mixture, whisking continuously to incorporate fully.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure no lumps remain.
- Gradually add the dry ingredients to the egg yolk mixture, alternating with the milk. Fold gently to create a smooth batter, being careful not to overmix.
- Using an electric mixer, beat the reserved egg whites in a clean, dry bowl until stiff peaks form. This will help create a light and airy texture.
- Carefully fold the beaten egg whites into the cake batter in three stages, using a spatula and a gentle folding motion to maintain the air bubbles.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, turn out onto a wire rack to cool completely.
- Once cooled, you can dust with powdered sugar, serve with whipped cream, or decorate as desired.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for the smoothest batter and best rise.
- Egg White Technique: When beating egg whites, use a clean, dry bowl and beaters. Even a tiny bit of oil can prevent proper peaks from forming.
- Gentle Folding is Key: When incorporating egg whites, use a gentle folding motion to preserve those precious air bubbles that make the cake light and fluffy.
- Don't Overmix: Mix just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Oven Positioning: Place the cake in the center of the oven for even heat distribution and consistent baking.
- Cooling is Crucial: Let the cake cool completely before decorating to prevent frosting from melting or sliding off.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 38g
Protein: 6g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 95mg
