Bizcocho Casero
Bring the comforts of homemade baking to your kitchen with this delightful Bizcocho Casero recipe, a moist and fluffy Spanish-style sponge cake that’s perfect for any occasion. Made with pantry staples like all-purpose flour, sugar, and eggs, this classic cake gets a fragrant boost from a hint of vanilla extract and the bright zest of lemon. The batter comes together effortlessly, using simple mixing techniques to achieve a light, airy texture. Whether sprinkled with powdered sugar, paired with whipped cream, or served alongside fresh berries, this foolproof recipe promises a tender, golden crumb that melts in your mouth. Ready in just an hour and serving up to 8 people, Bizcocho Casero is the ultimate treat for family gatherings, afternoon coffee, or sweet cravings. Perfect for SEO keywords like "homemade sponge cake," "easy Spanish dessert," and "lemon vanilla cake," this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 200 grams sugar
- 10 grams baking powder
- 4 large eggs
- 100 ml milk
- 100 ml vegetable oil
- 5 ml vanilla extract
- 1 whole lemon lemon zest
- 1 pinch salt
Instructions
Preheat your oven to 180°C (350°F) and grease a 24cm (9-inch) cake tin with butter or non-stick spray.
In a large bowl, combine flour and baking powder and set aside.
In a separate bowl, beat eggs and sugar together with an electric mixer on high speed until the mixture becomes pale and fluffy, about 5 minutes.
Add milk, vegetable oil, and vanilla extract to the egg mixture and mix on medium speed until well combined.
Mix in the flour and baking powder gradually, folding gently with a spatula until the batter is smooth and all ingredients are well incorporated.
Add the salt and lemon zest and fold gently until just combined.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes.
Transfer the cake from the tin to a cooling rack and let it cool completely before serving.
Optionally, dust with powdered sugar or serve with whipped cream or fresh berries.
Nutrition Facts
Calories |
2691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 56.8 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 368.2 g | 134% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 207.5 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 257 mg | 20% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 603 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
