Sponge Cake

Hi everyone! Today I cooked this homemade spongecake for teatime. This classic is always a hit for a special breakfast or for any time of the day. The secret for a soft and tasty result is not to overcook it. In Spain we use olive oil instead of butter to prepare this recipe. That would provide a characteristic scent and flavour to our cake. This is the recipe my granny cooked for us when we were children. It takes a little time to prepare it, however it's a very easy recipe and the result is worthwhile.

Ingredients:

(Serves 8)

4 eggs (yolks and whites separated)

300 g. self- raising flour

300 g. sugar

150 g natural yogurt 

150 ml olive oil (light in colour)

Grated zest (1 lemon)

1/2 teaspoonful salt

Difficulty and cooking time:

Easy

1 hour

Method:

Place the sugar, 4 yolks and the yogurt in a large bowl, then add the light in colour olive oil.

Stir thoroughly using a whisk or a fork.

Continue stirring for a couple of minutes, until you get an even mixture.

Place the egg whites in a mixing jug, add a little salt and whip until stiff.

Add the resulting meringue to the bowl and stir thoroughly using a whisk.

 Carefully sift the flour into the bowl.

Stir thoroughly until you get a mixture without lumps.

Then add the grated zest and stir well.

Spread some butter on a mould, add some flour tilting the mould with a circular motion so that the flour coats all the surface and the cake won´t burn.

Put the mixture into the mould. Preheat the oven to 180ºC and bake for about 40 minutes, or until risen and firm to the touch.

Then leave to cool in the mould.

And our spongecake is ready to serve.

Enjoy it!
See you soon,

María