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    You are in: Home / Recipes / Light & Fluffy Sponge Cake Recipe
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    Light & Fluffy Sponge Cake

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Chef Lotus's Note:

    This recipe is so easy & versatile, can be used for a sponge cake, cupcakes or just add some unsweetened cocoa and voila a chocolate cake!

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    Ingredients:

    Serves: 6-8

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180°C (375°F).
    2. 2
      Grease non stick cake pan
    3. 3
      Beat together eggs, oil and sugar, beat until light & fluffy.
    4. 4
      Add flour, salt & baking powder.
    5. 5
      Mix well with electric beater.
    6. 6
      Pour into baking pan & bake for approx 15-20 minutes.
    7. 7
      PLEASE NOTE: For a chocolate cake add 2 teaspoons of unsweetened cocoa to 120ml warm water & add to mixture, note that chocolate cakes should take another 10 minutes to cook.

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    Ratings & Reviews:

    • on February 26, 2007

      In my haste to get a cake baked in time for my children's snack, I failed to read and reread the directions carefully. After mixing in the eggs, oil and sugar AND MILK, I then proceeded to sifting flour, salt and baking powder only to realize that there was no mention of what to do with the milk!! Try as I could, the batter would not get light and fluffy. Since it was too late to rectify, I went ahead and baked the liquid batter anyway. The cake did rise a little, but it tasted wet and eggy. The taste was actually very nice, so I guess if this had been made correctly, ( maybe the milk need to be added in alternately with the flour to the egg mixture?), it would have resulted in an actual fluffy sponge cake. I would also like to ask whether the 120 ml of warm water mixed with the chocolate takes the place of the milk? I will try making this again because my daughter did like the taste of this cake. Thank you for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2007

      25

      This recipe was OK, I have not heard of adding the whole egg to a sponge cake, just the whites...so maybe that had something to do with the eggy texture. I added chocolate whipped cream and strawberries to mine, so it distracted me from the 'eggy-ness' of the cake. Needs some tweeking!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Light & Fluffy Sponge Cake

    Serving Size: 1 (67 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 295.5
     
    Calories from Fat 194
    65%
    Total Fat 21.5 g
    33%
    Saturated Fat 3.6 g
    18%
    Cholesterol 108.6 mg
    36%
    Sodium 614.5 mg
    25%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.6 g
    2%
    Protein 5.6 g
    11%

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