Sponge cake with oil recipe

Mary Berry's Sponge Cake with Oil is a variant of the classic sponge cake that uses oil as a fat rather than butter

This cake recipe makes:1- 9x13 inch cake,3-6-inch cakes, 2-8 or 9-inch cakes18 regular size cupcakesCake keeps at room temperature for up to 3 days, or in the refrigerator for up to 5-7 days.

Mary Berry’s sponge cake with oil is made with flour, sugar, eggs, and oil, creating a moist and fluffy texture. It serves 6 people and takes about 40 minutes to prepare and bake, perfect for a quick, delightful dessert.

Oil sponge cake is a light, airy, and moist cake with olive oil full of delicious flavors, texture, and taste. Butter-free and easy to make.

This Italian sponge cake uses only three ingredients. It's a no-fuss recipe—no baking powder, butter, oil, or dairy needed! This sponge cake turns out consistently moist, level, and beautifully fluffy every time.

This 5-ingredient Japanese sponge cake is the best Japanese soft cake, airy and fluffy, with a melt-in-your-mouth texture.

You don’t have to have any baking powder, butter, oil, or dairy to make this very fluffy sponge cake from Tiffin Box on Youtube! The only thing required are three simple ingredients that are probably in your kitchen already. It’s also quick and easy to prep – making it the perfect dish to serve if you have surprise guests. Watch the video below to learn the full recipe and start making it today.

Moist and fluffy, this vanilla cake recipe with oil will be your go-to-cake for every birthday or special occasion that comes your way!

Italian Sponge Cake | Pan di Spagna is a easy to prepare Cake, with just 3 ingredients. This Italian Sponge Cake is a No Baking Powder, No Baking Soda, No Mi...

2 layers of light-as-air sponge cake that sandwiched whipped cream and jam.