Light And Fluffy Sponge Cake: No Butter Needed!

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This delightful sponge cake recipe is perfect for beginner bakers and those looking for a lighter dessert option. It ditches the butter for a healthier twist, yet still delivers a cloud-like texture and a flavor that will have everyone coming back for seconds.

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 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar for dusting (optional)

  • 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 mixing bowl, whisk together the egg yolks and half of the granulated sugar (½ cup) until light and fluffy. This will take a few minutes with an electric mixer on medium speed. Beat in the vanilla extract until well combined.

    3. In a separate clean bowl, whisk the egg whites until frothy. Gradually add the remaining sugar (½ cup) while continuing to whisk on high speed. Whisk until stiff peaks form, when the whites hold their shape and don’t droop when the whisk is lifted.

    4. Sift the dry ingredients together in a separate bowl. This includes the flour, baking powder, and salt.

    5. Gently fold the dry ingredients into the egg yolk mixture in three batches. Use a rubber spatula and be careful not to deflate the egg whites. Once mostly incorporated, gently fold in the whipped egg whites in two batches, again using a folding motion to maintain air in the batter.

    6. Pour the batter into your prepared cake pan and spread evenly. Gently tap the pan on the counter to release any air bubbles.

    7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

    8. Let the cake cool completely in the pan before frosting or dusting with powdered sugar.

    Nutrition Facts (per slice):

    Calories: 150

  • Fat: 2g (of which 1g saturated)
  • Cholesterol: 55mg
  • Sodium: 80mg
  • Carbohydrates: 25g (of which 20g sugar)
  • Protein: 4g

  • Please note: This is an approximate nutritional value based on a standard serving size. Actual values may vary depending on the specific ingredients used.

    Conclusion:

    This no-butter sponge cake recipe is a fantastic way to enjoy a delicious dessert without the guilt. It’s simple to make, uses everyday ingredients, and delivers a light and airy texture that everyone will love. Feel free to get creative and add your own personal touch, such as fresh fruit or a flavored glaze.

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of sugar? Yes, you can substitute granulated sugar with another granulated sweetener like cane sugar or coconut sugar. However, the texture and sweetness may vary slightly.

    2. What if I don’t have vanilla extract? You can use a teaspoon of almond extract instead, or simply omit it altogether. The cake will still have a lovely flavor.

    3. My cake isn’t rising! What went wrong? There are a few reasons why your cake might not be rising. Make sure your baking powder is fresh and active. Also, ensure you haven’t over-mixed the batter, as this can deflate the air bubbles that help the cake rise.

    4. Can I make this cake in a different pan size? Yes, you can adjust the baking time slightly depending on the pan size. For a smaller pan, you might need to reduce the baking time by 5-10 minutes. For a larger pan, it may take a few extra minutes to bake through.