An Easy Sponge Cake Recipe With Plain Flour And Oil

/ / / An Easy Sponge Cake Recipe With Plain Flour And Oil
Marble sponge cake

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This easy sponge cake uses plain flour and oil. It’s a fluffy decadent sponge cake that you can quickly whip and mix, and be ready for you to enjoy with your cup of coffee or tea in no time. 

vanilla sponge cake

A versatile sponge cake that can also be dairy-free

Cakes and desserts have always been my weakness since I was young. In fact, baking cakes and cookies or making sweet desserts were my favourite things to do in the kitchen.

When I was single, I was never interested in cooking savouries or proper food. But dare me with some sweet desserts or cakes, I’d take the challenge right away.

Of all the cake recipes that I have baked, this sponge cake is my favourite one. 

Simply because this cake is so easy to make. It’s a perfect recipe for when I don’t have much time messing about with all the kitchen gadgets and measuring ingredients. 

And when it comes to the taste, this cake is a crowd pleaser. It’s fluffy and spongy, it’s moist and not sickening sweet. It tastes so light that you won’t realize that you end up having a slice after slice. 

But most of all, this cake is so versatile that you can tweak the recipe fairly easily with any cake flavour you want to make. You can use the recipe for vanilla sponge cake, chocolate sponge cake, lemon sponge cake (that you can drizzle with some lemon syrup, marble sponge cake, Apple toffee cake and Dutch spiced sponge cake.

Not only that, this recipe is so forgiving that you can make it with non-dairy ingredients. I’ve tried making it with almond milk and rice milk. Both gave me good results. Happy.

Everyday Ingredients

Apart from the raising agents such as bicarbonate of soda (baking soda) and baking powder, this recipe only uses the food items that most of us regularly keep in the kitchen/ pantry.

You will only need plain flour or all-purpose flour for this sponge cake. So no fancy flour that you need to buy especially. 

As for the fat, it uses oil. You can pretty much use any neutral oil. But the ones that I personally have tried are canola oil, rapeseed oil, olive oil (the mild one for cooking, not the extra-virgin olive oil), and sunflower oil.

And if you’re a butter mad fan who always wants butter in your cake, you can use melted butter with the exact measure as the oil in the recipe. I’ve tried it too. And it tasted better, I must say. However, if I bake the cake in the winter, I prefer using oil. The reason is because of the cold temperature, the butter makes the cake hard when it’s cooled down. Especially, after you leave it overnight.

The rest of the ingredients are eggs, salt, vanilla extract, milk, and natural plain yoghurt. 

If you don’t have yoghurt, you can substitute with milk. So, instead of using ¼ cup of milk as the recipe says, you use ½ cup of milk. BUT, add 2 teaspoons of lemon juice or white vinegar into the milk and let it rest as you get the other ingredients ready. 

Super easy and quick method

I’m sure you’ll love this method. Because you literally just need to put all the dry ingredients such as flour, baking powder, baking soda (bicarbonate of soda), sugar, and salt in a large mixing bowl. And give them a good stir until all is mixed well.

Then mix all the wet ingredients like eggs, oil, milk, yoghurt and vanilla extract in another mixing bowl. 

When your wet ingredients are mixed, make a well in the centre of your dry ingredients and pour the egg mixture into it. Using a handheld mixer, a whisk, or handheld blender, mix both dry and wet ingredients until you get a smooth thick batter. 

a jar of egg mixture and a bowl of flour mixture
cake batter

Lastly, pour the batter in the prepared tin and bake it at gas 3.5/ or 170° C/ 325° F (depending on your oven).

If you use bundt tin cake like I often do, the baking time is approximately 50-60 minutes. I’d say, you can check the cake after 50 minutes passed. If a skewer comes out clean, it means the cake is ready. 

cake batter in a bundt tin
marble sponge cake

You can bake the cake in 2 x 7” round tins as well. If you do so, the baking time should be faster. It takes about 45-50 minutes. Again, check the cake after you bake for 45 minutes to decide if you need to bake longer or not.

Top tips to make a variety of flavors for this simple sponge cake recipe

  • 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.
  • 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. 
  • To make 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 (34 gr) of it and substitute with ¼ cup (34 gr) of good quality cocoa powder. Then add an extra ½ cup of white granulated sugar and ¼ + 2 tbsp of soft brown sugar. I would also reduce the milk to ¼ cup (60 ml) and replace it with a ¼ (60 ml) cup of hot dark coffee.
  • As 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. 
  • Dutch the spiced cake: reduce the vanilla extract to one teaspoon and add one teaspoon of five-spice. I used the Dutch Speculaas spice mix.
  • Vegan option: 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. 
chocolate sponge cake

Related posts

Thank you for reading this post. I hope you’re now intrigued to try this super easy sponge cake recipe. When you do, it will be awesome if you could share what you think about it in the comments below (leave a reply box). 

And please follow me on Facebook, Instagram and/or Pinterest to sneak a peek at what’s cooking in my kitchen.

Before you go, don’t forget to check my other recipes that you may like.

Thank you and all the best. 

 

Yield: 16

An Easy Sponge Cake With Plain Flour And Oil

Sponge cake with chocolate flavour

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. 

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 ¼ cup/ 160 gr/ 5.64 oz plain flour.
  • 1 ¼ tsp/ 5 gr/ 0.18 oz baking powder.
  • ½ tsp/ 2.4 gr/ 0.08 oz baking soda (bicarbonate of soda).
  • ½ tsp/ 3 gr/ 0.11 oz salt.
  • 2 medium to large eggs (53-63 gr each).
  • ¾ cup/ 150 gr/ 5.29 oz granulated sugar.
  • 1 ½ tsp of vanilla extract
  • ½ cup/ 120 ml/ 4.05 fl.oz oil (see the note).
  • ¼ cup/ 60 ml/ 2.02 fl.oz milk (see the note).
  • ¼ cup/ 60 ml/ 2.02 fl.oz yogurt (plain natural yogurt or Greek-style yogurt).

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, you can sieve the flour.
  4. 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.
  5. 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. 
  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.

Notes

  • You can use either olive oil, canola oil, rapeseed oil, sunflower oil, melted butter or melted ghee.
  • Although I often use whole milk, you can always use semi-skimmed milk or dairy-free milk such as almond milk, soya milk or rice milk. 
  • If you don’t have yoghurt, you can replace it with another ¼ cup of milk. But add 2 teaspoons of lemon juice or white vinegar into the milk and let it rest while you prep the other ingredients. 
  • Make sure you use unflavoured natural yoghurt. You can use either plain natural yoghurt or Greek-style yoghurt. 

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.

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