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Sponge Cake

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  • Total: 97min
    Preparation: 27min
    Cooking: 30min
    Wait: 40min
  • Portions: 10.00
  • Difficulty: Easy

Utensils

  • Mixer
  • Bowl
  • Sieve
  • Measuring cup
  • Oven
  • Toothpicks
  • Round cake pan

Nutritional information 521kcal = 2,179kj /per portion

  • 520.80 Energy
  • 280.75 Milligrams Calcium
  • 8.16 Grams Protein
  • 0.25 Milligrams Vitamin C
  • 0.70 International unit Vitamin D
  • 71.88 Grams Carbohydrates
  • 1.02 Grams Fiber
  • 420.19 Milligrams Sodium
  • 22.68 Grams Fats
  • 13.61 Grams Saturated Fats

Ingredients

  • 1 Cup Butter, Salted
  • 2 Cups Granulated Sugar
  • 4 Units Eggs
  • 3 Cups All-Purpose Flour
  • 3 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Vanilla Extract
  • 1 cup CARNATION® Full Cream Evaporated Milk

Instructions

    1. In an electric mixer cream butter and sugar until light and fluffy.

    2. Add eggs one at a time. Beating well in between additions.

    3. Sift flour, baking powder and salt in to a medium bowl.

    4. Add vanilla to milk and set aside.

    5. Add flour mixture and milk mixture to creamed butter alternating the additions starting and ending with the flour mixture. Beat until ingredients are combined thoroughly.

    6. Pour into greased and floured 9“ cake pan.

    7. Bake in a preheated oven at 375 °F for 25 – 30 minutes or until a wooden pick comes out clean when inserted.

    8. Leave to cool on a wire rack for 10 minutes.

    9. Turn cake out of pan and leave to cool completely on wire rack

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