Sponge cake originated during the Renaissance period in Spain. And the first person to publish the sponge cake recipe in 1796 was Mrs Beeton. The traditional sponge cake is very easy to make as it consists of three main ingredients only i.e., flour, sugar and eggs. Any sponge cake will have a firm and well-aerated structure – making it similar to a sea sponge. This is the reason why it is called a sponge cake. Moreover, it is a low-calorie dessert option which provides a good source of energy.
- Ingredients
- All-purpose flour: 1 cup
- Baking soda: ½ teaspoon
- Baking powder: 1 teaspoon
- Eggs: 4
- Oil: ¼ cup
- Sugar: 1cup
- Milk: ¼ cup
- Food colour: 1 teaspoon
Steps to follow:
- Take all-purpose flour in a strainer
- Add baking powder and baking soda in it
- Then strain it and put it aside
- In a separate bowl take 4 eggs and beat them well until they get a foamy texture
- Then add oil and milk
- Add sugar and beat again
- Then add food colour to it.
- After mixing everything well add the dry ingredients which were set aside
- Then mix it with the help of a whisk
- Grease the baking pan and pour the batter in it
- Preheat another pan by keeping a stand in it
- Then place the baking pan in it and let it bake for 45 minutes
- Then use the toothpick to check if it’s cooked
- Once it’s cooked then let it cool
Servings:
Serve it with tea
Protips:
Tap the batter before baking to avoid air bubbles
Add vanilla essence to avoid aroma of eggs
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