How to Cook Appetizing Oil based sponge cake

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Oil based sponge cake. This healthy sponge is made with olive oil and makes a lovely dessert when served with a delicious Italian-style ice cream. Top tip for making Olive oil sponge cake. Serve this with somegrapes and a drizzling ofdessert wine, such as VinSanto, Marsala, Moscatod'Asti or Asti Spumante.

Oil based sponge cake Sift in the flour (mixed with baking powder), add oil & water & mix until all ingredients are well blended and the batter is. This Japanese cotton sponge cake recipe shows you all the details of how to make the most cottony and We need pure egg whites to prepare meringue, and it has to be free from oil to be successful. The most common reason when the sponge cake is still uncooked after baking one hour is due to low. You can have Oil based sponge cake using 8 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Oil based sponge cake

  1. You need 120 g of flour.
  2. Prepare 120 g of sugar.
  3. Prepare 4 of eggs.
  4. You need 30 g of oil.
  5. Prepare 40 g of milk.
  6. Prepare 1/2 of tspn vinegar.
  7. Prepare 1/2 of tspn b/powder.
  8. It's 1/2 of tspn flavour.

Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own. This sponge cake can be jazzed up with whipped cream and seasonal fruit, or with your favourite jam or fruit curd. Eggless sponge cake recipe - Sponge cakes are mostly made of Eggs, flour and sugar. Pour oil and mix until the mixture is smooth and uniform.

Oil based sponge cake instructions

  1. Gather all your ingredients.
  2. Separate eggs white from yolk.
  3. Whisk egg yolk add ½ tspn of vinegar and gradually add in your sugar.
  4. Whisk for 2-3min and add in your egg yolks.
  5. Gradually fold in your sieve flour and baking powder in batches. Remove your hand mixer and use a spatular or egg whisk.
  6. Add the oil, milk and flavour.
  7. Mix altogether till u have a smooth, no lumps batter. Not too watery nor stiff.
  8. Preheat your oven.
  9. Grease your pan and dust flour.
  10. Pour batter into pan, ready to bake. Bake for 30min. Insert a skewer to check..
  11. Allow cake to cool for few minute and transfer to a board or cooling sheet.

Oil based cakes retain moisture and stays soft in fridge. So if you are trying a fresh fruit cake or a black forest cake, you need to select a oil based cake to make it absolutely delicious. And the cake must also be strong enough to hold the icing and fruits and should not collapse. Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.