Country Sponge Cake 1972
Step back in time with this delightful Country Sponge Cake 1972, an old-fashioned recipe that delivers classic charm and an irresistibly light texture. Made with simple pantry staples like all-purpose flour, granulated sugar, and large eggs, this cake embodies the essence of vintage baking. The airy batter is achieved by whipping the eggs until fluffy and carefully folding in the dry ingredients to preserve its delicate structure. Infused with a hint of vanilla and enriched with a touch of melted butter and milk, this sponge cake is wonderfully moist yet light as a cloud. Perfect for any occasion, it can be served plain, dusted with powdered sugar, or dressed up with fresh fruit and cream. Ready in under an hour, the Country Sponge Cake 1972 is a timeless treat that will transport you to a cozy kitchen of yesteryear. Perfect for nostalgic sponge cake lovers and fans of traditional baking techniques!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 150 grams Granulated sugar
- 4 pieces Large eggs
- 30 grams Unsalted butter (melted and cooled)
- 30 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 10 grams Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F) and prepare a 20cm (8-inch) round cake pan by greasing it and lining the bottom with parchment paper.
In a large mixing bowl, beat the eggs with a hand or stand mixer at high speed until they become pale and fluffy, about 5-6 minutes.
Gradually add the granulated sugar to the eggs while continuing to beat at high speed. Allow the mixture to double in volume and become thick, about 3-4 minutes.
Sift the flour and salt together into the egg mixture in three batches. Gently fold the flour into the eggs with a spatula after each addition to maintain the airy batter.
In a small bowl, combine the melted butter, milk, and vanilla extract. Take a small portion of the batter (about 2-3 tablespoons) and stir it into the butter mixture to lighten it.
Gently fold the butter mixture back into the main batter until evenly incorporated, being careful not to deflate the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely.
Once cooled, optionally dust the top with powdered sugar before serving. Slice and enjoy your Country Sponge Cake 1972!
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 55 mg | 2% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 20.6 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 54 mg | 1% | |
*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.
