A versatile sponge cake recipe

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An easy sponge cake recipe is what you need sometimes. Something that you can quickly whip and mix, and be ready for you to enjoy with your cup of coffee or tea. 

It started with a simple vanilla cupcake recipe

About six years ago I stumbled upon a simple vanilla cupcake recipe which I desperately needed to make for my friend’s job farewell cupcakes. I searched on the net and I found this vanilla cupcake recipe by Natasha’s Kitchen that is very easy to make.

Since then, I’ve made hundreds of vanilla cupcakes using the same recipe for so many occasions for family and friends. And every time I made them, everyone loved them. The cupcakes are so delightfully light and fluffy. Delicious.

As for me, I love making the cupcakes because even after I simplified the method to my own lazy style 😄, the cupcakes always turned out perfect every single time. When I said lazy method, I literally mean lazily mix both dry with wet ingredients using a hand-held mixer or blender. Whizz it for a minute, then that’s it. Your cupcake batter is ready for baking.

A versatile sponge cake recipe that is good for vegans and dairy intolerance too

After using this cupcake recipe so many times without fail, I was intrigued to play about and tweak the recipe. Mainly because I was curious if I can use the recipe for normal cake tins with the same quality of lightness and fluffiness. 

I was blown by the result.

 

Chocolate sponge cake

 

Because the cake turned out light and spongy BUT with a not-too-heavy richness at the same time. It was just perfect for a cake. Moreover, I was ecstatic because I managed to use my lazy method YET the result was an amazing cake. Yaaayyyy

Ever since I’ve also tried to vary the flavor of the cake using the same basic recipe. I’ve made vanilla yogurt cake, chocolate cake, marble cake, Dutch spiced cake, lemon cake, and Apple toffee cake. I’ve also tried the recipe using vegan options and non-dairy ingredients for my niece who has dairy-intolerance. She said the cake is the best. Happy 😄.

Here is the basic recipe, and I will explain how to vary and tweak the flavor in the notes below.

 

 

Sponge cake with chocolate flavour

A versatile sponge cake recipe

Yield: 16
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

A simple sponge cake recipe that is easy to make is what you need sometimes. Something that you can quickly whip and mix, and be ready for you to enjoy with your cup of coffee or tea. 

Ingredients

  • 160 grams plain flour
  • 1 ¼ tsp baking powder
  • ½ baking soda (bicarbonate of soda)
  • ½ tsp salt
  • 2 medium to large eggs
  • 150 grams granulated sugar
  • 1 ½ tsp vanilla extract
  • 120 ml oil (see the note on top tips)
  • 60 ml milk (see the note for vegan or dairy intolerance option)
  • 60 ml yoghurt (plain natural yoghurt or Greek-style yoghurt)

Instructions

  1. Preheat the oven to Gas 3.5 or 170° C/ 325° F (depending on your oven)
  2. 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.
  3. Put all of the dry ingredients in a mixing bowl. If you want (most of the time I don’t do this 😆, you can sieve the flour.
  4. Then measure and put the wet ingredients in a measuring jug. Give it a quick stir just until everything looks mingling and mixing.
  5. Pour the wet ingredients into the dry ingredients. Using a hand-held mixer or a hand-held blender you give the ingredients a whizz for a couple of minutes until the batter looks nicely mixed. 
  6. 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.
  7. Enjoy with your cup of tea or coffee.

Notes

  • I’ve made the cake using different types of oil, and they all came out tasty. I’ve used sunflower oil, rapeseed oil, olive oil, and canola oil. In summer or when the weather is warm, I like to use melted butter. With the exact measure as the oil. The reason I don’t use butter in winter or when the weather is cold is because the butter will make the cake hard and definitely less spongy.
  • For the lemon cake: put lemon zest out of one-two lemon. Reduce the milk (liquid) about 2 tbsp and replace it with 2 ½ tbsp of lemon juice.
  • For the chocolate cake: reduce the plain flour ¼ cup of it and substitute with ¼ cup of good quality cocoa powder. Then put ½ cup of white granulated sugar and ¼ + 2 tbsp of soft brown sugar. I would also reduce the milk to ¼ cup and add ¼ cup of hot dark coffee.
  • For chocolate marble cake: follow the basic recipe and when you put the batter in the tin, leave about ¼ - ⅓ cup of batter in the bowl, then add in a heaped teaspoon of cocoa powder. Mix it well and gently put in the tin on top of the basic white batter. Then using a skewer or toothpick, carefully swirl it around the batter until you see a marble looking pattern. But don’t overdo it. 
  • For the spiced cake: reduce the vanilla extract to one teaspoon and add one teaspoon of five-spice. I used the Dutch Speculaas spice mix.
  • For vegan: you can simply substitute the eggs with normal vegan eggs or if you have canned chickpeas or any canned beans in your pantry, you can use the liquid from the can to substitute the eggs. This liquid is called Aquafaba which is now popular as an egg replacement. 3 tablespoon of Aquafaba is equal to 1 whole egg. So for this recipe, you will need 6 tablespoons of Aquafaba. Disclaimer: unfortunately I haven’t tried using Aquafaba for this cake recipe though. You can replace dairy milk with non-dairy milk. I’ve tried rice milk, almond milk, and soya milk. They all gave me the same result with just a subtle difference in taste. 

Nutrition Information
Yield 16 Serving Size 1 Amount Per Serving Calories 120Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 21mgSodium 163mgCarbohydrates 10gFiber 0gSugar 3gProtein 2g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

Did you try the recipe?

Share how you like the recipe in the comments below and show a picture of your creation

 

Related Posts

Thank you for reading the post. I hope you’re now thinking to try the recipe. When you did, can you leave in the comments below about what you think of the cake? Or perhaps you make some tweaks that you want to share with others?

Feel free to share the post and pin it in your Pinterest too. And before you go, don’t forget to check my other recipes that you may like as well.

Thank you and all the best.

 

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