Zutaten für Fuss Free Sponge Cake
- 4 large eggs
- Sugar
- Water
- Flour
- 1 ½ teaspoons baking powder
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Zubereitung von Fuss Free Sponge Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together 1 ½ cups (190g) all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
- In a separate bowl, whisk together 1 cup (200g) granulated sugar, ½ cup (120ml) vegetable oil, 4 large eggs, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, carefully slice each cake layer horizontally to create two layers per cake.
- Spread your favorite filling (lemon pie filling, custard, whipped cream, etc.) between the layers and frost the top as desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
100g
Fat
3g
Carbs
13g
