Introduction
Are you tired of the same old butter-heavy sponge cake recipe? Do you want to try something new and exciting? Well, look no further because this sponge cake recipe with oil 2 is here to save the day! With simple ingredients and easy instructions, you’ll have a fluffy and delicious cake in no time.
Ingredients
- 2 cups of all-purpose flour
- 1 and 1/2 cups of granulated sugar
- 3/4 cup of vegetable oil
- 1 cup of milk
- 3 large eggs
- 2 teaspoons of baking powder
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
Instructions
- Preheat your oven to 350°F (180°C) and prepare a 9-inch (23 cm) cake pan with parchment paper or non-stick spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In a separate bowl, beat the eggs and then add the oil, milk, and vanilla extract. Mix until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to over-mix.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 5-10 minutes before removing it from the pan and placing it onto a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information
Serving Size: 1 slice (1/8 of cake)
- Calories: 375
- Total Fat: 17g
- Saturated Fat: 2g
- Cholesterol: 60mg
- Sodium: 160mg
- Total Carbohydrates: 51g
- Dietary Fiber: 1g
- Sugars: 33g
- Protein: 5g
Cooking Time
Preparation Time: 10 minutes
Cooking Time: 35-40 minutes
Total Time: 50 minutes
Equipment
- Large mixing bowl
- Separate bowl for wet ingredients
- 9-inch (23 cm) cake pan
- Parchment paper or non-stick spray
- Wire rack
Serving Suggestions
This sponge cake recipe with oil 2 is perfect on its own or with a dollop of whipped cream and fresh berries. You can also try serving it with a drizzle of chocolate sauce or a dusting of powdered sugar.
Variations
You can easily customize this cake by adding in your favorite flavors. Try adding lemon zest or juice, cocoa powder, or almond extract for a unique twist.
Substitutions
If you don’t have vegetable oil on hand, you can substitute it with canola oil or melted butter. You can also use almond milk or soy milk in place of regular milk if you prefer.
Storage
This sponge cake can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Be careful not to over-mix the batter as this can result in a tough cake.
- Make sure your eggs and milk are at room temperature before mixing to ensure even mixing and a better rise.
- Don’t open the oven door while the cake is baking as this can cause it to sink in the middle.
Notes
This recipe makes 8 servings.
Frequently Asked Questions
Can I use a different size cake pan?
Yes, you can use a different size cake pan but adjust the baking time accordingly. A smaller pan will require a longer baking time and a larger pan will require a shorter baking time.
Can I use self-rising flour instead of all-purpose flour?
No, this recipe requires all-purpose flour and baking powder for the best results.
Can I freeze this cake?
Yes, you can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil before placing it in the freezer.
Personal Thoughts
This sponge cake recipe with oil 2 is a game-changer! The use of oil instead of butter results in a lighter and fluffier cake. Plus, it’s so easy to make and customize with your favorite flavors. I highly recommend trying this recipe out for yourself and impressing your friends and family with your baking skills. Happy baking!