Name: Buttermilk Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 eggs; 2 ½ cups / 300g cake or all-purpose flour; 1 cup / 250ml buttermilk See note 2; 2 teaspoons / 10ml vanilla extract; 1 ½ cups / 300g sugar; 1 cup / 250ml oil See note 1; 1 teaspoon baking powder; ¼ teaspoon baking soda/bicarbonate of soda; ¼ teaspoon salt

sponge cake

What ingredients do I need to make a Sponge Cake?

What is the best type of flour to use for Sponge Cake?

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What are some common mistakes to avoid when making Sponge Cake?

This easy to make Buttermilk Sponge Cake has amazing flavor with a soft, light, and tender texture. Paired with just about any filling or frosting, creating the perfect bake for any occasion.  A great recipe to have on hand as it's made with basic ingredients and is quick to whip up.

Milk

Eggs

Wheat

Vegetarian

gram

eggs

Flour & Meal

cake flour

milliliter

buttermilk

Extracts

vanilla extract

Sugars & Sweeteners

sugar

Oils

cooking oil

Rising Agents

baking powder

baking soda

Seasonings

salt

Trans fatty acids

Beta-cryptoxanthin

Vitamins

Vitamin D

Selenium

Minerals

Manganese

Calories

Water

Lutein+zeaxanthin

Cholesterol

Total polyunsaturated fatty acids

Vitamin B6

Potassium

Phosphorus

Carbohydrates

Folic Acid (B9)

Dietary Fiber

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Vitamin A

Beta-carotene

Choline

Dietary Folate Equivalents

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Copper

Zinc

Sodium

Magnesium

Iron

Calcium

Sugar

Protein

Dive into culinary history with Golden Sponge Cake, a time-honored treat made modern. This easy-to-make light and fluffy cake boasts sweet yet balanced flavors, celebrating its minimalistic past with a touch of contemporary finesse. Enjoy a slice with afternoon tea, or dress it up with some fresh fruits or whipped cream for a delightful dessert.

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Heavenly Light Sponge Cake

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Golden Heritage Sponge Cake

You only need 4 ingredients  to make this delicious chocolate cake.Ingredients for a 18-20 cm  pan. For step by step pictures check here

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