Description
A light and airy fluffy sponge cake made with simple ingredients and no baking powder. Perfect for layering or enjoying on its own.
Ingredients
Scale
- 4 eggs (about 55g each)
- 45 g vegetable oil (1/4 cup)
- 45 g milk (1/4 cup)
- 55 g cake flour (1/2 cup)
- 40 g granulated sugar (1/4 cup)
- 5 g lemon juice (1 tbsp)
- 5 g vanilla extract (1 tbsp)
Instructions
- In a clean bowl, mix vegetable oil and milk until well combined.
- Add cake flour and mix until smooth.
- Separate the eggs. Add the egg yolks into the batter and mix well. Set aside.
- Preheat the oven to 150°C (302°F). Line a 28×28×2.6cm baking tray with parchment paper or a baking mat.
- In another clean bowl, add egg whites, sugar, lemon juice, and vanilla extract. Beat with a hand mixer until soft peaks form.
- Fold a scoop of whipped egg white into the batter until just combined.
- Gently fold the remaining egg whites into the batter until fully incorporated.
- Pour the batter into the tray, smooth the top, and tap it gently to release air bubbles.
- Bake for 30 minutes or until golden brown.
- Remove from oven and let cool on a cooling rack. Once cool to the touch, loosen the edges, flip the cake onto parchment paper, remove the tray, and peel off the baking mat.
Notes
- Use low-protein cake flour (around 7–9%), not self-rising flour.
- Fold egg whites gently to maintain the cake’s fluffiness.
- Do not open the oven during baking to prevent deflation.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 110
- Sugar: 5g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: fluffy sponge cake recipe, soft sponge cake, no baking powder sponge, light cake dessert