This cake recipe makes:1- 9x13 inch cake,3-6-inch cakes, 2-8 or 9-inch cakes18 regular size cupcakesCake keeps at room temperature for up to 3 days, or in the refrigerator for up to 5-7 days.
Prep Time10 minutesmins
Cook Time19 minutesmins
Course: Breakfast, Cake, Dessert
Cuisine: American, Czech, German
Keyword: cake recipe with oil, one bowl sponge cake, yellow cake with oil
Servings: 10people
Author: Hani B.
Ingredients
ONE BOWL SPONGE CAKE
5large eggs, at room temperature
1cupgranulated sugar (200grams)
1/2tspcream of tartar (optional)
1/2cupoil, canola, sunflower, or try a mild olive oil (120ml)
1/2cuplukewarm milk (120ml)
1tbspVanilla Extract
2cupall-purpose flour (286-290grams)
1 3/4tspbaking powder
1/4tspsalt
Instructions
ONE BOWL SPONGE CAKE
Preheat oven to 350F(180C).
Prepare a baking pan, line it with parchment, butter, and dust with flour. Set aside.
Cake Batter
In a medium mixing bowl whisk together flour (2 cups, 286-290grams), salt (1/4 teaspoon), baking powder (1 teaspoon and 3/4 teaspoon). Set aside.
On high speed, in a large mixing bowl beat whole large eggs (5 eggs) with cream of tartar-optional (1/2teaspoon) for 1 minute. Then gradually beat in granulated sugar (1 cup, 200grams). Beat for 5-8 minutes, until pale in color and doubled in volume. Beat in Vanilla Extract (1 tablespoon).TIP: If you are using medium eggs, use 6 eggs.
Gradually pour in oil (1/2cup, 120ml), beating well, then pour in lukewarm milk (1/2cup, 120 ml). Beat well for 2-3 minutes. Use a spatula to scrape down the sides of the bowl.
Lastly, sift in flour mixture, in 3 additions. Mix it in with a mixer on low speed. Mix just until combined. With a spatula fold in any residual flour sticking onto the bowl.
Bake
Pour cake into a prepared baking pan(s). Tap the filled cake pan on the counter 3 times to remove excess air bubbles.Bake at 350F (180C) until the toothpick inserted in the center comes out clean. Immediately tap the pan with a baked cake on the counter. This helps to prevent shrinkage.9x13-inch pan takes about 18-20 minutes, depends on the oven.
Allow to cool in the pan for 5-10 minutes. Then transfer onto a cooling rack, allow to cool completely before filling.
Notes
CAN I FREEZE THE CAKE? Yes, freeze up to 2 months.
CAN I USE OTHE FLAVORINGS? Yes, try almond, and lemon, or other flavors.
WHAT FROSTING WOULD YOU RECOMMEND? I like to use Whipped Cream, Cream Cheese Frosting, Whipped Ganache, German Buttercream, Fruit Frosting or fresh fruit,
CAN I USE THIS RECIPE TO MAKE CUPCAKES? Yes, absolutely. I used a standard muffin pan lined with cupcake liners. I poured 1/4 cup measure into each cavity. Bake cupcakes at 320F(160C) for 15-16 minutes or until the toothpick inserted in the cupcake comes out clean.