This classic sponge cake is the perfect recipe to sweeten any time of the day. Its simple preparation and traditional flavour will take you back to those childhood memories when a bite was synonymous with happiness.
Ingredients:
- 3 eggs
- 1 cup sugar (approximately 200 g)
- 1 cup wheat flour (approximately 150 g)
- 1/2 cup vegetable oil (can be sunflower or corn)
- 1/2 cup milk (125 ml)
- 1 tbsp baking powder (baking powder)
- 1 teaspoon vanilla essence
- A pinch of salt
- Lemon or orange zest (optional)
Elaboration:
- Preheating the ovenPreheat the oven to 180°C. Grease and flour a round baking tin of about 22-24 cm in diameter.
- Mix the dry ingredientsIn a bowl, sift the flour together with the baking powder and the pinch of salt. Mix well and set aside.
- Beat the eggsIn another large bowl, beat the eggs with the sugar using an electric mixer on medium-high speed until the mixture is frothy and light in colour.
- Adding liquid ingredientsWhisk in the oil in a thin trickle, then add the milk. Continue whisking until everything is well integrated.
- Add vanilla and zestStir in the vanilla essence and, if desired, lemon or orange zest for a touch of citrus flavour.
- Stir in the dry ingredientsAdd the flour mixture little by little to the bowl with the liquid ingredients, mixing with a spatula or wooden spoon in an encircling manner so as not to lose the air that you have incorporated into the mixture.
- BakingPour the batter into the prepared pan and bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the centre comes out clean.
- Cool and unmouldLet the cake cool in the tin for about 10 minutes, then unmould it and place it on a wire rack to cool completely.
Enjoy this delicious cake with your loved ones, accompanied by a nice cup of coffee or tea - there's no better way to celebrate life's little pleasures!
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