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Yeasted Vanilla Sponge Cake

Sponge cake is a common type of cake that can be made by a couple different methods. This method uses oil and yeast, which avoids separating or whipping eggs. Note that this recipe does not preheat the oven—this slower heating will provide extra time for the yeast to rise.

Source and licence

"Yeasted Vanilla Sponge Cake" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Yeasted_Vanilla_Sponge_Cake, revision 4516973), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Yeasted_Vanilla_Sponge_Cake&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4516973

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Crack the eggs into the mixing bowl, and beat them to homogenize.
  2. Mix in the sugar until well-distributed.
  3. Mix in the oil, then the milk.
  4. Sift in the flour, and mix just until incorporated.
  5. Mix in the yeast powder.
  6. Transfer the batter to a cake pan lined with baking paper. Place the cake pan into the larger baking tray, and place them into the oven.
  7. Pour the hot water into the larger baking tray to make a water bath about 1–2 cm deep.
  8. Set the oven to 150°C, and bake for 65 minutes or until a skewer inserted into the center comes out with no batter on it.
  9. Remove the cake pan, and let it cool.
  10. Unmold the cake, and cut into squares.