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Looking for a light and airy sponge cake recipe that’s surprisingly easy to make and doesn’t require any butter? Look no further! This recipe uses simple ingredients and a straightforward process to create a delightful cake perfect for afternoon tea parties, birthday celebrations, or just a sweet treat.

Ingredients:

No Butter Sponge Cake: a handy recipe for simple and soft cakes
No Butter Sponge Cake: a handy recipe for simple and soft cakes

3 large eggs, separated

  • 1 ½ cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar

  • Instructions:

    1. Preheat your oven to 350°F (175°C) and grease a round cake pan. For best results, line the bottom of the pan with parchment paper for easy removal.

    2. Separate the eggs. In a large bowl, whisk together the egg yolks, ¾ cup of the granulated sugar, and vanilla extract until light and fluffy. This will take a few minutes with an electric mixer on medium speed.

    3. In a separate clean bowl, whip the egg whites with the cream of tartar until stiff peaks form. Gradually add the remaining ¾ cup of sugar while continuing to whip until the meringue is glossy and holds its shape well.

    4. Gently fold the egg yolk mixture into the meringue. Use a rubber spatula and incorporate the batter in a folding motion, being careful not to deflate the air incorporated into the whites.

    5. Sift the flour and salt together in a separate bowl. Gradually add the dry ingredients to the wet ingredients, folding them in gently until just combined. Avoid overmixing, as this can lead to a tough cake.

    6. Pour the batter into your prepared cake pan and bake for 30-35 minutes. A toothpick inserted into the center should come out clean when the cake is done.

    7. Let the cake cool completely in the pan before frosting or decorating.

    Nutrition Facts (per slice):

    (Please note that this is an approximate value and can vary depending on the specific ingredients used)

    Calories: 200

  • Fat: 3g
  • Saturated Fat: 1g
  • Cholesterol: 55mg
  • Sodium: 80mg
  • Carbohydrates: 35g
  • Sugar: 30g
  • Protein: 4g

  • Conclusion:

    This butterless sponge cake is a delightful treat that’s surprisingly simple to make. It’s perfect for those who are looking for a lighter dessert option or have dietary restrictions. With its fluffy texture and delicate sweetness, this cake is sure to be a crowd-pleaser!

    Frequently Asked Questions:

    1. Can I use a different type of pan for this recipe?

    Yes, you can! You can use a square pan, loaf pan, or even cupcake tins. Just be sure to adjust the baking time accordingly. For a square or loaf pan, you may need to bake for an additional 10-15 minutes. Cupcakes will bake for about 20-25 minutes.

    2. What can I add to this recipe for a bit more flavor?

    There are many ways to customize this recipe! You can add ½ teaspoon of almond extract or lemon extract for a different flavor profile. You can also fold in ½ cup of chopped nuts or chocolate chips for a bit of extra texture.

    3. My cake didn’t rise! What went wrong?

    There could be a few reasons why your cake didn’t rise. Make sure you didn’t overmix the batter, as this can deflate the air bubbles incorporated during whipping the egg whites. Also, ensure your baking powder is fresh and active.

    4. How can I store leftover cake?

    Store leftover cake in an airtight container at room temperature for up to 2 days. You can also freeze the cake for longer storage. Wrap the cooled cake tightly in plastic wrap and then place it in a freezer-safe container. It will keep for up to 3 months.

    5. Can I use this recipe to make cupcakes?