International / basics / Cakes & baking
Yeasted Vanilla Sponge 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.
Ingredients
- egg5
- granulated sugar, white; adjust to taste90 g
- vegetable oil90 g
- milk, adjust to taste20 ml
- all-purpose flour, sifted150 g
- instant yeast8 g
- vanilla extract, optional; adjust to taste1 dash
- water, hot; 70°C/158°F
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Crack the eggs into the mixing bowl, and beat them to homogenize.
Mix in the sugar until well-distributed.
Mix in the oil, then the milk.
Sift in the flour, and mix just until incorporated.
Mix in the yeast powder.
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.
Pour the hot water into the larger baking tray to make a water bath about 1–2 cm deep.
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.
Remove the cake pan, and let it cool.
Unmold the cake, and cut into squares.
Region evidence: no stated origin (basic dish)
