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Easy Sponge Cake 简易鸡蛋糕

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easy sponge cake

This Easy Sponge Cake is made with only a few ingredients. It is a straight forward recipe without adding milk or water, not even baking powder. It’s a nice change to have this simple and yet delicious cake after having all the decadent Chinese New Year’s goodies. The spongy plain cake is light and soft with tender crumbs. You may also like to add some dried berries or raisins on top of the batter before sending it to bake in the oven. Kids will definitely love this cake for the extra sweetness of the dried berries or even for morning breakfast.
easy sponge cake
easy sponge cake
easy sponge cake

Easy Sponge Cake

This easy sponge cake is made with only a few ingredients and it is a straight forward recipe without adding milk or water, not even baking powder.
Author Ann Low
Prep Time 15 mins
Cook Time 16 mins
Total Time 31 mins
Course Snack
Cuisine International
Servings 14 small cakes
Allergen Milk Free


  • 4 eggs 65g shell with shell
  • 80 g caster sugar
  • 1/2 tsp vanilla extract
  • 100 g cake flour/plain flour
  • 2 tbsp ground almond almond powder
  • 60 ml corn oil
  • Whisk eggs, sugar and vanilla extract at high speed to thick, about 3 minutes.
  • Sieve cake flour into egg mixture in two batches and gently fold well with a rubber spatula, followed by ground almond and fold well again.
  • Scoop about 4 tablespoons of batter into oil and mix well. Then pour the oil mixture into the remaining batter and gently fold well mixture.
  • Pour batter into paper cups to 80 percent full and bake in preheated oven at 170 degrees C for about 15-20 minutes or skewer inserted into cake comes out clean.
Cakes can be kept in room temperature in an airtight container for 2 days.
Please keep in mind that all oven temperatures and baking time varies.


Calories: 44kcalCarbohydrates: 1gProtein: 1gFat: 5gSaturated Fat: 1gTrans Fat: 1gSodium: 1mgPotassium: 1mgFiber: 1gSugar: 1gCalcium: 2mgIron: 1mg
Keyword easy sponge cake

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简易鸡蛋糕 Easy Sponge Cake
4个 全蛋 (65克一个)
80克 细砂糖
1/2茶匙 香草香精
100克 底筋面粉或中筋面粉
2汤匙 杏仁粉
60毫升 玉米油
  1. 将鸡蛋,砂糖及香精一起打发(用高速度打发约3分钟)。
  2. 筛入面粉(分2次),用橡皮刮刀轻轻的翻拌均匀,然后加入杏仁粉,再翻拌均匀。
  3. 取出约4汤匙面糊到玉米油拌匀,然后倒回入剩余的面糊里,再用刮刀翻拌均匀即可。
  4. 将面糊倒入纸杯中约8分满,送人预热烤箱摄氏170度烤约15-20分钟左右或牙签插入蛋糕内部,拔出没有粘糊,就表示熟了。
  • 蛋糕可收进盒子放在温室2天都没问题。
  • 烤箱温度和烘烤时间务必根据自家烤箱来定


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