Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, easy oil-free sponge cake. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Quick & Easy Chocolate Cake - No eggs. Quick Fatless Sponge Cake - By Vahchef @ vahrehvah.com. Oil Free Tea Time cake Recipe - How to Make Eggless Tea Cake at Home - Vanilla Cake. #moistvanillacake #fluffyvanillacake #basicplainspongecakerecipe #newyearcakerecipe #newyearsweetrecipe Hello everyone, Today's recipe is basic vanilla.

Easy Oil-free Sponge Cake is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Easy Oil-free Sponge Cake is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook easy oil-free sponge cake using 4 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Easy Oil-free Sponge Cake:

1. Take 3 large Egg
2. Prepare 70 grams Sugar
3. Prepare 80 grams Plain flour
4. Take 1 tbsp Milk

However, while you can eat a cake, you cannot eat a sponge. A basic sponge cake has eggs, butter, flour along with a few other ingredients. Many sponge cakes are made without any leavening agents. There is no baking powder, no butter, no oil.

Steps to make Easy Oil-free Sponge Cake:

1. Sift the flour two or three times. Line the cake pan with parchment paper. If you lightly grease it with oil, it will stick nicely.
2. Preheat the oven to 170°C.
3. Beat the egg whites with an electric mixer on high speed. Add the sugar in 2 to 3 parts, beating well with each addition.
4. Once stiff peaks form, beat in one egg yolk at a time on high speed.
5. When it has all mixed together, beat for 1-1:30 minutes on low speed to smooth the batter.
6. Next, add the milk and mix lightly.
7. Then, add all the flour and mix together with a whisk. It should be thick enough to lift up and fall off the whisk. You can also use a spatula.
8. Stir 30-35 times until no longer powdery, it's evenly blended, and becomes glossy.
9. Pour the batter into the pan. Pour from a little high up so that air bubbles do not form in the batter. Lightly tap the edges of the pan 2 or 3 times, then bake at 170°C for 30-35 minutes.
10. If a skewer or toothpick inserted doesn't come out clean, bake for an additional five minutes while keeping an eye on it.
11. Once baked, drop onto a table from a height of about 20 cm to deflate.
12. Flip upside down onto a cooling rack and remove the paper. Cover with a moistened and tightly wrung kitchen towel and let cool.
13. Once completely cooled, place in a plastic bag and store in the refrigerator.
14. For a chocolate sponge cake, use 70 g of flour and 10 g of cocoa for the 18 cm cake, and 50 g of flour and 10 g of cocoa for the 15 cm cake.
15. To make a matcha cake, replace the cocoa with matcha powder (as in Step 14).

You should cut the Italian sponge cake with a serrated knife when is cold. It's better if you prepare it the day before, wrap it in cling film, and leave it in the fridge overnight. Make a classic sponge cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food. Choose your favourite filling for this easy sponge cake - we've opted for lemon curd and whipped cream, but you could have jam.

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