Oil-based Sponge is a modern British recipe for a classic sponge cake recipe that's prepared without butter, but uses oil instead. The full recipe is presented here and I hope you enjoy this classic British version of: Oil-based Sponge.
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If you've run out of butter, find butter too expensive or want to prepare a cake for those with milk-based allergies then this might just be the recipe for you. It's my go-to recipe for making sponge-topped fruit for dessert (I make 2/3 of a batch for that).
Ingredients:
150g plain flour
150g sugar
150ml oil
3 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt vanilla buttercream for icing
Method:
Pre-heat your oven to 180C. Grease and flour a 450g loaf tin (or a 22cm diameter springform cake tin).
Sift together the flour, baking powder and salt into a large mixing bowl. Add the sugar and whisk to combine.
In a separate bowl, whisk together the oil, eggs and vanilla extract until thoroughly combined.
Add the flour mixture and beat until you can no longer see any lumps or any traces of flour. Pour the batter (it will be thin, but that's OK due to the eggs) into the prepared cake tin.
Transfer to the centre of your pre-heated oven and bake for 45–55 minutes, or until the top is golden brown and springs back when touched and a skewer inserted into the centre of your cake emerges cleanly.
Remove from the oven and allow the cake to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.
The same batter also works for cupcakes, which should be baked for 15–20 minutes.
If preparing a sandwich cake then double the quantities, split the batter between two sandwich cake tins and prepare as above. Sandwich the two cakes together with tour favourite jam then cover with buttercream icing before slicing into wedges and serving.
This sponge batter also cooks very well in an air fryer. Pre-heat your air-fryer to 160°C and bake for about 45 minutes.
