Welcome to this edition of Paulina Cocina's homemade sponge cake recipe.
Yes, the classic sponge cake. Absolutely undisputed and very hard to knock off the podium of the best sweet recipes.
This is the homemade sponge cake recipe I always turn to in times of need. Baptisms, birthdays, weddings, Bar Mitzvahs...
Seriously, if you're looking for how to make a cake quickly and easily, without ten years of trial and error, start here.
I promise you a tall and fluffy cake from the first try.
Here's the video with the illustrated procedure, but it's really something you should do with your eyes closed.
About this homemade sponge cake recipe
In addition to being an easy cake recipe, it results in a moist, tall, and fluffy cake.
It's moist because it's a sponge cake with oil instead of butter, ideal for any cake recipe or to sprinkle with powdered sugar and eat it in two bites with the mate before being able to fill it (it happened to a friend...)
This easy cake can be made by any Christian, really.
Being a butterless sponge cake, it is more moist and economical.
And if all you want is for your house to smell like vanilla cake, and to eat sugar-free, you can also try this super-easy cake recipe
Ingredients
(nothing, nothing at all of butter)
-3 eggs
-1 cup of sugar
-1 cup of oil (neutral)
-2 cups of 0000 flour
-1 teaspoon of baking powder
-Essence of vanilla
Step by step to make this homemade sponge cake
It comes with fries, well, not with fries... or if you prefer, yes, it's a matter of taste...
1-We're going to crack the eggs and pour them into a bowl with the sugar, and we're going to beat them. I use a mixer, but obviously you can do it with a raised fork. This step is called "creaming" the mixture. It's beating until the color lightens slightly and the mixture thickens and rises.
2- Once we see that the mixture has cleared and thickened, we'll add the oil and continue whisking. The idea is to use a neutral oil that doesn't add too strong a flavor to the preparation.
3- Add a few drops of vanilla essence and continue beating and beating.
4- Once everything is combined, stop beating and add the first cup of flour along with the teaspoon of baking powder, sifting them through a sieve. Mix, this time using a spatula and circular motions.
5- Once everything is well incorporated, we add the second cup of flour and repeat the mixing procedure.
Now comes the time to evaluate how thick the mixture is (you can see a reference in the video, but trust your cake-making judgment anyway).
If you find it's too thick, you can add little splashes of milk little by little until the mixture reaches the desired consistency. On the other hand, if you find it's too thin, do the same thing but with the flour.
6- Once the mixture has reached the ideal consistency, we only need to grease and flour a mold and pour it in without further ado.
7- Bake at 180ºC for approximately 40 to 50 minutes. Be patient! Leave the oven closed until the first 40 minutes have passed, otherwise our wonderful creation could go flat, which is not what we want.
8- Time for the toothpick test! After 40 minutes, open the oven and insert a toothpick or knife into the cake. If it comes out dry, it's ready and ready to be removed. Keep in mind that before removing it from the pan, it's a good idea to let it cool completely to reduce the risk of it breaking. Also, don't let it cool completely so that the heat doesn't dampen it.
Hello! If I don't have vanilla essence, what can I use instead? Thanks.
Hello Pau, a genius, thanks
Mmmm, it didn't rise much. Too little for my taste. I'll try other recipes.
Hello, I wanted to know what neutral oil is. If anyone knows, please let me know. Thank you and best regards.
Hello! The oven temperature suggested made it a little toasty. I tried lowering it, but the result was that the cake collapsed.
I'll keep trying
. Thanks!
Thank you!!! Paulina, your practical, simple and economical recipes, I am your follower!!!
Barbaric recipes. I always turn to yours. I can't find any answers.
Hi Pau, it turned out delicious and fluffy. I need someone to invent something that levels the trays in the oven. Would it be worth it?
Hi Paulina! One question: If I put the mixture in a larger Essen pot, would I have to double the ingredients?
Best regards!
Can neutral oil be replaced with sunflower oil?
Hello, could it be sunflower oil?
I'll try it and let you know.
I tried twice, but I don't know what's wrong. It comes out raw and heavy. Maybe it's because the flour mixture isn't mixing properly, so I can't mix it so much. Could you give me more tips? Thanks.
I ended up with a fainá instead of a sponge cake!! I followed the instructions to the letter, I swear because of the mixer!!!
Hello, instead of plain flour, can I use self-rising flour? What would be the difference?
Hello, I would like to know if I don't have neutral oil, why could I replace it?
It's really fantastic. I'm not much of an expert on cocona, but this recipe turned out spectacular for me. Thank you so much.
Hello! I followed the recipe steps, but used half the oil. It turned out delicious, tall, and fluffy. I made it in an 18cm cake pan, but I think it's fine for a 20cm one. It might not be the type of sponge cake I'd fill (personal preference), but it's still great with tea, coffee, mate, or for entertaining guests. 🙂 Thank you for sharing your knowledge and helping us succeed in the kitchen 😀
Hello... once the dry ingredients are added... do you beat them with a mixer?
??♀️??♀️??♀️??♀️for those who ask if you can:
*use olive/corn/soy/coconut/potato/etc oil, YOU ALREADY SAID IN YOUR TEXT that **if you use oil with a strong flavor, like olive oil, your cake will taste WEIRD…***.
I know this cake from a friend, who's grandfather made it for her when she was a girl. She calls it Grandpa's Cake. The thing is that in these years I made it with sunflower oil, a mix and soybean. In none of the three cases have I had any flavor problems. NO, NEVER BUT NEVER, would I use OLIVE oil.
****** use fewer eggs. If you ever happen to you like another friend of mine and forget to add eggs to some apple muffins…, you will discover that a dough made of flour and water DOES NOT need eggs to cook… If not, there would be no such thing as pan-fried bread doughs… You’re left wondering…
I came to this conclusion: unless you need eggs to AERATE the dough, it’s not necessary to add them to cakes and the like; for me (I said “for me”), they only give structure because they coagulate or give sponginess because of the way they coagulate when we beat them or they give height because they rise when cooked. What a mandinga
Paulina is the best. I follow all her recipes and will always follow them... tasty, easy, and affordable... thanks, Paulina.
And the answers to all the questions? The one about the mold size is important.
Hello Paulina, can it be filled?
Since I saw and tried this recipe, I wouldn't trade it for any other! The cakes turn out perfect if you follow the steps correctly. Thanks, Paulina ❤
Hi Paulina. I love your recipes.
Can I use olive oil for this cake?
ONE QUESTION! Can I put it in a blender if I don't have a mixer?
Hi Paulina! What can I substitute for the egg to make this recipe vegan? I was thinking about banana, which helps bind...
I'm superrr
In total it takes 60' in the oven? Or less? Because they don't clarify it well in the advertisement.
Hello, I actually made the cake step by step, with my eyes wide open... but it came out a little short. I don't know what that could have been, since when I took it out of the oven, it looked tall.
Thanks; I'll keep trying.