Sponge Cake

Sponge cake is a soft and fluffy cake typical of Anglo-Saxon countries. This sponge is a good alternative to sponge cake. It is much simpler and quicker to make as you don't have to whip the eggs and be careful not to dismantle them etc., but just mix the liquids and fats together, add sugars and flavorings and finally the powders. And in a few minutes the dough will be ready.  

Method

Preheat the oven to 170°C static. 

In a bowl, weigh the oil and milk, cut the vanilla pod and use a small knife to extract the seeds of half a pod and pour them into the bowl. Mix with a whisk for a couple of minutes to create an emulsion between the liquid and the fat. Add granulated sugar, brown sugar and salt and mix.  

Sift flour, starch and yeast and pour into the bowl. Mix with the whisk until the mixture is smooth and without lumps.  

Prepare a baking tray with baking paper, a 16cm diameter ring and line the edges with strips of baking paper. Brush a little margarine or vegetable butter spray around the edges of the ring to help the baking paper stick.

Pour the mixture into the mold 

Cook at 170°c for approximately 35 minutes. Insert a long toothpick into the center of the cake, if it comes out dry it means that the mixture is cooked.  

Leave to cool at room temperature for at least 1 hour, then remove the ring and remove the baking paper. Allow to cool completely. At this point, wrap in cling film and store in the refrigerator or cut into several layers and fill the cake. To have a clean and clean cut, it is preferable for the cake to be cold, at fridge temperature.