4-Ingredient Sponge Cake with Oil
Easy beginner-friendly step-by-step picture recipe for making a basic light spongecake with oil instead of butter. You just need 4 ingredients, eggs, flour, sugar, and oil.
Servings: 6
Equipment
- 18-cm round baking pan
Ingredients
- 3 large eggs at room temperature
- 80 g granulated sugar
- 100 g cake flour double sifted
- 2 tablespoons rice oil or coconut/vegetable oil
Instructions
- Preheat the oven to 170˚C and sift the flour.
- Grease and line the bottom and sides of the cake pan with baking parchment.
- Crack the eggs into a large bowl.
- Fill a larger bowl with water heated to about 50 to 60°C. Place the bowl with eggs over it, so that the bottom is submerged in the water. Heat the mixture until it is warm to the touch.
- Start beating the eggs with an electric mixer at low speed. Gradually add sugar while beating the eggs. Continue beating on high speed for about 8 minutes.
- Reduce the speed to low and beat for a further 2 minutes until the batter becomes foamy. The mixture should be pale yellow, almost white, and reach the ribbon stage. (Remove the bowl from the warm water.)
- Sift the cake flour directly over the egg mixture. Gently fold in the sifted flour with a spatula, while rotating the bowl, so that it is fully incorporated.
- Take a few spoonfuls of this mixture and stir it into the oil, mix thoroughly and add it back, folding lightly to incorporate.
- Very gently fill the prepared cake pan with the batter. Rap the bottom of the pan against your work surface, to release any trapped air bubbles.
- Reduce the temperature to 160℃ and bake for about 30 minutes until the top is light brown and the skewer comes out clean.
- Turn the cake upside-down on a wire rack and let the cake cool for 5 minutes in the pan. Re-invert back onto the cooling rack and let it cool completely.
- Remove it from the pan and then remove the parchment paper. Allow it to cool completely before cutting. Cover it with a clean cloth so that it doesn't dry out.