Spongy Cake

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Introduction:
A Spongy Cake is a classic, airy dessert that is light, fluffy, and perfect for any occasion. This cake is versatile and can be enjoyed plain, with a dusting of powdered sugar, or layered with your favorite fillings and frostings. The key to its perfect texture is the incorporation of air into the batter, resulting in a cake that’s soft and spongy.

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 4 large eggs, separated
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar

Optional Additions:

  • Zest of one lemon or orange for a citrusy flavor
  • 1/2 teaspoon almond extract for an extra layer of flavor

Instructions:

1. Preheat and Prepare:

  • Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.

2. Sift the Dry Ingredients:

  • In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

3. Mix the Wet Ingredients:

  • In a large bowl, whisk together the egg yolks, 1/2 cup of the sugar, milk, vegetable oil, and vanilla extract until well combined. If using, add the citrus zest or almond extract at this stage.

4. Combine the Dry and Wet Ingredients:

  • Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.

5. Beat the Egg Whites:

  • In a separate clean and dry bowl, add the egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.

6. Fold in the Egg Whites:

  • Gently fold the beaten egg whites into the batter in three additions. Use a spatula to fold the mixture, taking care not to deflate the egg whites.

7. Pour and Bake:

  • Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any large air bubbles.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Cool and Serve:

  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Once cooled, you can dust the cake with powdered sugar or frost it with your favorite icing.

Tips for Success:

  • Ensure the egg whites are at room temperature before beating for maximum volume.
  • Be gentle when folding in the egg whites to maintain the airy texture of the batter.
  • Avoid opening the oven door during baking to prevent the cake from collapsing.

Nutritional Estimate:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Calories: Approximately 180-200 per slice (based on 8 slices)
  • Total Fat: Approximately 8-10g
  • Saturated Fat: Approximately 1-2g
  • Cholesterol: Approximately 90-100mg
  • Sodium: Approximately 150-200mg
  • Total Carbohydrates: Approximately 24-28g
  • Dietary Fiber: Approximately 1g
  • Sugars: Approximately 18-22g
  • Protein: Approximately 4-5g

Recommendation:
This Spongy Cake is delightful on its own or can be dressed up with fresh fruit, whipped cream, or your favorite frosting. Serve it with a cup of tea or coffee for a perfect afternoon treat or as a light dessert after dinner. Enjoy the airy and tender texture of this classic cake!

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