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Ingredients

• 1 cup of sugar
• 3 eggs
• 1 cup of oil (neutral)
• 2 cups of 0000 flour 
• 1 teaspoon of baking powder
• Vanilla essence

 The most delicious spongy cake, step by step

1. Break the eggs and pour them into a bowl with the sugar and whisk them. You can use the mixer or whisk it with a fork. Beat until the color lightens a little, the mixture becomes thick and rises.
2. Once we notice that the mixture has lightened and thickened, add the oil and continue beating. Ideally, it should be a neutral oil so as not to add an intense flavor to the mixture.
3. Add a few drops of vanilla essence and continue beating patiently.
4. Once these ingredients are well mixed, stop beating and add the first cup of flour along with the teaspoon of baking powder, sifting them with a small sieve. Mix again using a spatula and making wrapping movements.
5. Once the ingredients are well mixed, add the second cup of flour and repeat the mixing procedure.

Now it's time to check how thick the mixture is.

If you see that it is too thick, you can add a little milk at a time until you get the desired consistency. If you notice that it is too liquid, do the same but using flour.

Once the mixture has reached the ideal consistency, we just need to butter and flour a cake pan and pour it inside. Do not mix it any more.

Bake in the oven at 180º, for approximately 40 to 50 minutes. Be patient! Do not open the oven to check! If you do so, your beautiful sponge cake can get punctured and we don't want this to happen.

Tips to obtain a high, wet and spongy cake

• Replace butter by oil: it is cheaper and makes the cake wetter
• Preheat the oven to medium temperature
• If you prefer a spongy cake and you do not use leavening flour or baking powder, you should whisk the mixture for a longer time.
• The air that is incorporated to the mixture while whisking, makes your cake fluffier. Beat till you get the famous “letter point” ( about 10 minutes of mixing using an electric mixer)
• The letter point is reached when you are able to “write” a letter using the spatula
• Use a neutral oil (avoid intense flavor oils)
• Do not open the oven until 40 minutes have passed
• Bake at an appropriate temperature: the right temperature is about 180º C
• As soon as the cake cools down, it should be unmolded

To check whether it is ready or not, test it with a knife: if it comes out dry, it’s ready!

How to make a spongy chocolate cake?

Add instant chocolate powder and a little milk and you’re done!

TIP: Add lemon or orange zest for a citrus taste

How to solve problems?

● When the oven temperature is too high, you get a “volcano cake”. The mixture grows a lot in the middle and it breaks down: 180ºC is the suggested temperature to avoid this.

● The sponge cake sinks in the centre. This happens when we open the oven door before the first 40 minutes have passed or if we take it out of the oven too early.

● The sponge cake has browned on top but it is still raw inside: put aluminum foil on it and continue baking.

Photo credit: dahsenutricion