If you’re looking for a simple way to make a soft and fluffy cake at home, this recipe is perfect. This vanilla sponge cake is made on the stovetop with basic ingredients, making it a great option when you don’t have an oven or want a quicker, easier method.
Cooking Time
60 minutes
Serves
6 people
Ingredients
3 eggs (room temperature)
½ cup powdered sugar
1 teaspoon vanilla
½ cup flour (sifted)
1 teaspoon baking powder
A pinch of salt
2 tablespoons oil
50 ml milk
Instructions
Make sure the eggs are at room temperature for best results.
Beat the egg whites with a pinch of salt until they become light, fluffy, and hold their shape.
In another bowl, beat the egg yolks with sugar and vanilla for 5–7 minutes until pale and doubled in volume.
This step is essential: beat well to incorporate air for a soft, sponge-like texture.
Gradually add the oil, then the milk to the yolk mixture, mixing gently.
Combine the flour with baking powder, then add it to the yolk mixture.
Gently fold the yolk mixture into the egg whites using upward motions to keep the air in the batter.
Grease an 18 cm cake pan lightly with oil, pour in the batter, and cover it with heat-safe plastic wrap, making a few small holes. Do not open during cooking.
Place the pan in a larger pot with a small amount of boiling water (water bath). Cover tightly.
Cook on very low heat for about 60 minutes without lifting the lid.
Check doneness with a wooden skewer, then let the cake cool slightly before removing it from the pan and serving.
Tip
Use very low heat to ensure even cooking and prevent the bottom from burning.
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