Yeasted Vanilla Sponge Cake
Cake Sponge cake is a common type of cake that can be made by a couple different methods. This method uses oil and yeast, which avoids separating or whipping eggs. Note that this recipe does not preheat the oven—this slower heating will provide extra time for the yeast to rise.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 10 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
To make a matcha version:
Increase the sugar from 90 g to 120 g.
Combine the milk with 20 ml brewed milk tea and 12 g matcha powder before mixing into the batter.
Adapted from the source recipe's notes.Method
- 01
Crack the eggs into the mixing bowl, and beat them to homogenize.
- 02
Mix in the sugar until well-distributed.
- 03
Mix in the oil, then the milk.
- 04
Sift in the flour, and mix just until incorporated.
- 05
Mix in the yeast powder.
- 06
Transfer the batter to a cake pan lined with baking paper. Place the cake pan into the larger baking tray, and place them into the oven.
- 07
Pour the hot water into the larger baking tray to make a water bath about 1–2 cm deep.
- 08
Set the oven to 150°C, and bake for 65 minutes or until a skewer inserted into the center comes out with no batter on it.
- 09
Remove the cake pan, and let it cool.
- 10
Unmold the cake, and cut into squares.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Peacearth; view original image record .
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