Name: Sponge Cake
Prep time: 20 s
Cook time: 35 s
Total time: 65 s
Yield: 12
Cuisine: European,France,Fusion
Ingredients: 1 Cup Unsalted Butter; 2 Cups Granulated Sugar; 4 Mediums Eggs; 3 Cups All-Purpose Flour; 3 Teaspoons Baking Powder; 1/2 Teaspoon Salt; 2 Teaspoons Vanilla Extract; 1 Cup MAGGI® Liquid Coconut Milk

Difficulty Easy

Portions: 12

Total 65 min

Ingredients

1 Cup Unsalted Butter
2 Cups Granulated Sugar
4 Mediums Eggs
3 Cups All-Purpose Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Salt
2 Teaspoons Vanilla Extract
1 Cup MAGGI® Liquid Coconut Milk

Instructions

1. In an electric mixer cream butter and sugar until light and fluffy. Add eggs one at a time. Beating well in between additions.

2. Sift flour, baking powder and salt into a medium bowl. Add vanilla to milk and set aside.

3. 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.

4. Pour into two (2) greased and floured 8“cake pans. Bake in a preheated oven at 350 °F for 30 -35 minutes or until a wooden pick comes out clean when inserted.

5. Leave to cool on a wire rack for 10 minutes. Turn cake out of pan and leave to cool completely on wire rack

INFORMACIÓN NUTRICIONAL
370.5 kcal = 1,552kj /per portion

58 gs	Carbohydrates
370.5 kcal	Energy
12.9 gs	Fats
1 g	Fiber
5.9 gs	Protein
5.7 gs	Saturated Fats
206.7 mg	Sodium
33.4 gs	Sugars

Sponge Cake

Ingredients

Instructions

INFORMACIÓN NUTRICIONAL
370.5 kcal = 1,552kj /per portion

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Sponge Cake

Ingredients

Instructions

INFORMACIÓN NUTRICIONAL 370.5 kcal = 1,552kj /per portion

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Recipe ratings (0)

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Give us your opinion about this recipe.

Related recipes

Mango Mousse Cake

Rice Cake

Mini Sawine Custard Cups

Season's Wreatings

Middle Quarters Coconut Shrimp Dip

Sorrel Ponche De Crème

Baked Chicken

Honey Soy Glazed Chicken Wings

Ginger and Saffron Ice Cream

Japanese Cheesecake

INFORMACIÓN NUTRICIONAL
370.5 kcal = 1,552kj /per portion