Nut-Free Bizcocho Casero
Indulge in the simple, heartwarming flavors of Nut-Free Bizcocho Casero, a traditional Spanish sponge cake that delights with its light, fluffy texture and bright citrus notes. Perfect for those with nut allergies, this recipe features basic pantry staples like all-purpose flour, sugar, eggs, and milk, enhanced with vanilla extract and fragrant lemon zest for a tangy twist. With just 15 minutes of prep and 35 minutes of baking, this nut-free dessert is easy to whip up for any occasion. The cake’s golden exterior is finished with a dusting of powdered sugar, making it a charming centerpiece for everything from casual family gatherings to elegant afternoon teas. Its versatility shines through—pair it with fresh fruit, whipped cream, or your favorite warm beverage for an irresistible treat. Dive into this wholesome, nut-free take on a timeless classic!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 200 grams granulated sugar
- 4 large eggs
- 100 milliliters whole milk
- 100 milliliters vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 10 grams baking powder
- 0.5 teaspoon salt
- 2 tablespoons powdered sugar
Instructions
Preheat the oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, beat the eggs and sugar together using an electric mixer on medium speed until light and fluffy, approximately 3 to 5 minutes.
Gradually add the vegetable oil and milk to the egg mixture while continuing to beat, ensuring everything is well incorporated.
Add the vanilla extract and lemon zest to the mixture and mix well.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Slowly add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Take care not to over-mix to maintain the cake's light texture.
Pour the batter into the prepared cake pan, smoothing out the top with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, sprinkle the top of the bizcocho with powdered sugar before serving.
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 56.8 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 422.7 g | 154% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 223.9 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 249 mg | 19% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 642 mg | 14% | |
*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.
