Fluffy and Moist Sponge Cake
Polish · Organized from the video by Sprint Cooking
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Ingredients
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Steps
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- 1
Sift 2 cups of flour and 1.5 teaspoons of baking powder into a bowl, then add 1 teaspoon of sugar and vanilla. Mix the dry ingredients in a clean, dry bowl.
- 2
In a separate bowl, combine 4 large eggs and 3/4 cup of sugar. Beat at high speed for about 10 minutes until the mixture increases in volume and becomes light and fluffy.
⏱ 10 minutes
- 3
Reduce mixer speed. While mixing continuously, pour in 1/2 glass of oil in a thin stream, then briefly mix. Pour in 1/2 glass of milk in a thin stream and mix only until combined.
- 4
Add the dry ingredients in batches of 2-3 tablespoons at a time, mixing gently to ensure there are no lumps. Preheat the oven to 170°C.
🔥 170°C
- 5
Pour about 3/4 of the dough into a baking tray lined with baking paper and spread evenly. In the remaining dough, mix in 1 tablespoon of cocoa briefly until uniform.
- 6
Spread the cocoa-mixed dough over the light dough, then use the tip of a teaspoon to swirl the two colors together.
- 7
Bake in the preheated oven at 170°C for 50-60 minutes (or until a stick comes out dry).
💡 Baking time depends on the size of the tin; 50 minutes was used in this video.
🔥 170°C⏱ 50-60 minutes⏱ 50 minutes
- 8
Once cooled, sprinkle with powdered sugar or top with icing or chocolate.
Tips
- All ingredients should be at room temperature for the best volume.
- If the cake browns too quickly, slightly reduce the baking temperature.
- The 10-minute high-speed beat is crucial for the light, fluffy texture.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Sprint Cooking on YouTube