Description
This classic Sponge Cake 2 is a dependable, light-as-air dessert featuring a secret touch of vegetable oil for long-lasting moisture. Its simple preparation makes it a versatile foundation for fresh fruit, whipped cream, or a dusting of powdered sugar.
Ingredients
- 6 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 350 degrees F (175 degrees C), grease a 9-inch cake pan, and line the bottom with parchment paper.
- In a large, clean bowl, beat the eggs and sugar on medium-high speed for 5 to 7 minutes until thick, pale, and tripled in volume.
- Turn the mixer to the lowest setting and slowly pour in the vegetable oil and vanilla extract, mixing just until combined.
- Sift the cake flour, baking powder, and salt together, then gently fold them into the egg mixture by hand using a large spatula until no streaks remains.
- Pour the batter into the pan and bake for 25 to 30 minutes; let rest in the pan for 10 minutes before transferring to a wire rack to cool.
Notes
To achieve the best rise, ensure your mixing bowl and whisk are completely grease-free before you begin beating the eggs. Folding the dry ingredients by hand is the key to maintaining the airy structure, as using a mixer at that stage can result in a tougher, flatter cake.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American