Yeasted Vanilla Sponge Cake

Name: Yeasted Vanilla Sponge Cake
Ingredients: 5 eggs; 90 g white granulated sugar (adjust amount to taste); 90 g vegetable oil; 20 ml milk (adjust amount to taste); 150 g all-purpose flour, sifted; 8 g instant yeast; A dash of vanilla extract (adjust to taste, optional); Hot water (70°C/158°F)

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.

Ingredients

5 eggs
90 g white granulated sugar (adjust amount to taste)
90 g vegetable oil
20 ml milk (adjust amount to taste)
150 g all-purpose flour, sifted
8 g instant yeast
A dash of vanilla extract (adjust to taste, optional)
Hot water (70°C/158°F)

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.

More recipes with eggs, milk, flour or yeast

Adapted from “Yeasted Vanilla Sponge Cake” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.