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Sponge Cake Recipe Using Oil Instead Of Butter Uk

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Easy to make Sponge Cake Recipe Delicate sponge Cake Recipe
Easy to make Sponge Cake Recipe Delicate sponge Cake Recipe from www.tastymalabarfoods.com

Ingredients

Baking a sponge cake is a great way to use up ingredients you already have in the cupboard. For this particular recipe, you’ll need:

  • 3 large eggs
  • 150g caster sugar
  • 150ml vegetable or sunflower oil
  • 150g self-raising flour
  • 1tsp baking powder
  • 2tsp vanilla extract
  • A pinch of salt

Instructions

This sponge cake recipe is incredibly simple and easy to follow, even for the most novice baker. Here’s what you need to do:

  1. Preheat your oven to 180C/160C fan/gas 4.
  2. Grease a 20cm/8in round cake tin with butter or oil and line the bottom with greaseproof paper.
  3. In a large bowl, whisk together the eggs and sugar until pale and creamy.
  4. Slowly pour in the oil and mix until combined.
  5. Sift the flour and baking powder into the bowl and gently fold into the mixture.
  6. Add the vanilla extract and a pinch of salt and mix until everything is combined.
  7. Pour the mixture into the prepared cake tin and bake in the preheated oven for 25–30 minutes, until golden brown and a skewer inserted into the centre of the cake comes out clean.
  8. Remove from the oven and leave to cool in the tin for 10 minutes, then carefully turn out onto a wire rack to cool completely.
  9. Your sponge cake is now ready to be enjoyed!

Nutrition

This sponge cake recipe is a great way to enjoy a sweet treat without overindulging. It uses oil instead of butter, which means it’s low in saturated fat and calories compared to other cakes. Here’s a breakdown of the nutritional information per serving:

  • Calories: 190 kcal
  • Fat: 9.1g
  • Saturated fat: 1.2g
  • Carbohydrates: 25.2g
  • Sugars: 13.6g
  • Protein: 3.3g
  • Salt: 0.2g

Tips for Perfect Sponge Cake

Baking a perfect sponge cake requires a few simple steps. Here are some tips to help you get the best results:

  • Always use fresh ingredients. Old eggs, flour and baking powder won’t give you the same results.
  • Don’t overmix your batter. Overmixing will result in a dense cake.
  • Be sure to grease your cake tin well before adding the batter. This will help prevent it from sticking.
  • Check your cake after 20 minutes of baking. If it’s getting too dark, cover it loosely with foil to prevent it from burning.
  • Let your cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

Serving Suggestions

This sponge cake is delicious served as it is, or you can dress it up with some of your favourite toppings. Here are some ideas:

  • Top with a dollop of whipped cream and fresh berries.
  • Spread with melted chocolate and chopped nuts.
  • Drizzle with a honey and lemon glaze.
  • Spread with jam and a layer of buttercream.
  • Serve with a scoop of ice cream.

Storage

Sponge cake is best served fresh, but it can be stored in an airtight container for up to 3 days. If you’re not planning on eating it all in one go, you can slice it and freeze it for up to 3 months.

Conclusion

This sponge cake recipe is a great way to enjoy a delicious sweet treat without overindulging. It’s easy to make, uses simple pantry ingredients and, best of all, it’s low in saturated fat and calories. So, why not give it a go and see just how good it is?


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