LIGHT & FLUFFY SPONGE CAKE
This recipe is so easy & versatile, can be used for a sponge cake, cupcakes or just add some unsweetened cocoa and voila a chocolate cake!
Provided by Chef Lotus
Categories Dessert
Time 25m
Yield 12-18 cupcakes, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C (375°F).
- Grease non stick cake pan
- Beat together eggs, oil and sugar, beat until light & fluffy.
- Add flour, salt & baking powder.
- Mix well with electric beater.
- Pour into baking pan & bake for approx 15-20 minutes.
- PLEASE NOTE: For a chocolate cake add 2 teaspoons of unsweetened cocoa to 120ml warm water & add to mixture, note that chocolate cakes should take another 10 minutes to cook.
Nutrition Facts : Calories 295.5, Fat 21.6, SaturatedFat 3.6, Cholesterol 108.6, Sodium 614.5, Carbohydrate 19.9, Fiber 0.4, Sugar 0.6, Protein 5.7
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