Fluffy Milk and Vegetable Oil Sponge Cake

An airy sponge cake that is easy to prepare in the oven. A fluffy, tall and fragrant sponge cake is the dream of every cook! The recipe is simple, the main thing is to follow the directions exactly. You can serve the baked goods as an independent dessert. Or use the crust to make a cake or pastries.
cook time: 45 min
Maya Lindell
Fluffy Milk and Vegetable Oil Sponge Cake

Nutrition Facts (per serving)

305
Calories
14g
Fat
35g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Sugar 100 g
Wheat flour 130 g
Milk 85 ml
Vegetable oil 55 ml
Baking powder 1.5 tsp
Chicken eggs 4 pc

Recipe instructions

Step 1

Step 1
Measure out all the necessary products listed in the recipe. You will need four large eggs, premium wheat flour, and milk of any fat content.

Step 2

Step 2
Carefully separate the whites from the yolks. It is important that not a drop of yolk gets into the whites, otherwise they will not beat well. You will need 4 whites and 2 yolks. The remaining yolks can be used to make custard or used in another dish.

Step 3

Step 3
Sift the flour into a bowl. Add 80 grams of sugar and baking powder to it. Stir. Since the properties of flour may differ, you may need more or less of it. Focus on the desired creamy consistency of the dough.

Step 4

Step 4
How to beat egg whites correctly? Eggs must be fresh and well chilled (out of the refrigerator). The bowl for whipping must be dry and grease-free. Beat with a mixer at low speed. Do not use an aluminum container as the egg whites will turn green. Add sugar little by little, but do not stop the beating process. When the sugar crystals are completely dissolved, increase the speed and beat until a thick, stable foam forms.

Step 5

Step 5
In a separate container, beat the yolks with refined vegetable oil until smooth.

Step 6

Step 6
Pour warm milk into the yolks (up to 40 degrees). Beat with a mixer until bubbles appear on the surface. Milk can be replaced with water (filtered).

Step 7

Step 7
Add sifted flour. Mix thoroughly with a silicone spatula until smooth. Stir. The dough turns out smooth, without lumps, creamy, of medium thickness; it should flow from a spatula or spoon in a wide ribbon.

Step 8

Step 8
Now add the whipped whites. Stir the dough. You need to stir gently in one direction from top to bottom so that the whites do not settle.

Step 9

Step 9
Line a round heat-resistant pan (preferably a springform pan) with oiled parchment paper. There is no need to lubricate anything. Pour out the dough. Take a mold with a small diameter (18-20 cm), the height of the sponge cake will depend on this. The smaller the size of the mold, the higher the cake will turn out. In advance (10-15 minutes before cooking), preheat the oven to 180 degrees.

Step 10

Step 10
Bake the biscuit for approximately 25-30 minutes. Ovens bake differently, so baking times and temperatures may differ from those indicated. Consider the features of your equipment. It is important not to open the oven doors for the first 15 minutes so that the biscuit does not fall off. How to check the doneness of baked goods? Press it lightly with your finger from above, the finished biscuit will spring back. Also pierce the cake with a wooden skewer; if it comes out dry, it’s ready.

Step 11

Step 11
Remove the biscuit from the oven. Let it cool completely. Run a knife along the edge of the pan, remove and transfer the baked goods to a plate, remembering to remove the parchment. Before serving, you can sprinkle it with powdered sugar. Serve with tea. Bon appetit!

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