This recipe outlines how to create a “Blender Sponge Cake,” a remarkably simple yet elegant cake known for its light, airy, and soft texture. The image provides a clear visual guide, showing the smooth, creamy batter in a blender jug, then being poured into a round baking pan, and finally, the finished cake: a beautifully risen, golden-brown confection with a perfectly smooth, slightly domed top. The process highlights the ease of preparation, primarily utilizing a blender to mix the ingredients, which simplifies the traditional sponge cake method that often requires careful folding. This cake is versatile, serving as a delightful base for various toppings like fresh fruits and whipped cream, or simply enjoyed on its own for a subtly sweet treat. It’s an excellent choice for bakers looking for a fluffy cake with minimal effort.
Ingredients:
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (approximately 120-125g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk (whole milk or 2% recommended)
Equipment:
- Blender (standard kitchen blender)
- 8-inch round cake pan
- Parchment paper
- Mixing bowls (2)
- Whisk
- Rubber spatula
- Sifter (optional, for flour)
- Wire cooling rack
Instructions:
Part 1: Prepare the Cake Pan and Dry Ingredients
- Preheat Oven: Preheat your oven to 325°F (160°C). A slightly lower temperature helps sponge cakes bake evenly without drying out.
- Prepare Cake Pan: Grease and flour an 8-inch round cake pan. For easy removal and to prevent sticking, line the bottom of the pan with a circle of parchment paper, then grease and flour the parchment paper as well.
- Whisk Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. If desired, you can sift these ingredients together for an even lighter cake texture, but whisking thoroughly is often sufficient for this method. Set aside.
Part 2: Blend the Wet Ingredients
- Combine Wet Ingredients in Blender: Add the granulated sugar, vegetable oil, and 3 large eggs to the blender.
- Blend until Smooth: Blend on medium-high speed for 2-3 minutes, or until the mixture is very pale in color, thick, and well emulsified. It should look creamy and light. This step is crucial for incorporating air and dissolving the sugar, which contributes to the sponge cake’s light texture.
- Add Vanilla and Milk: Add the vanilla extract and milk to the blender. Blend for another 30 seconds to incorporate.
Part 3: Combine Wet and Dry Mixtures
- Transfer to Bowl: Pour the blended wet mixture from the blender into the large bowl containing the whisked dry ingredients.
- Fold Gently: Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as overmixing can develop the gluten in the flour, resulting in a tough cake. A few small lumps of flour are acceptable. The batter should look smooth and pourable.
Part 4: Bake the Cake
- Pour into Pan: Pour the prepared cake batter evenly into the greased and floured 8-inch round cake pan.
- Bake: Bake in the preheated oven for 30-40 minutes, or until the cake is golden brown, springs back when lightly touched, and a wooden skewer or toothpick inserted into the center comes out clean.
- Cool in Pan: Once baked, remove the cake pan from the oven and place it on a wire cooling rack. Allow the cake to cool in the pan for 10-15 minutes. This cooling period helps the cake firm up and makes it easier to invert.
- Invert and Cool Completely: After 10-15 minutes, carefully invert the cake onto the wire cooling rack. Gently peel off the parchment paper from the bottom. Let the cake cool completely on the wire rack before slicing or decorating.
Part 5: Serve
- Slice and Serve: Once the sponge cake has completely cooled, slice it with a serrated knife.
- Serving Suggestions: This Blender Sponge Cake is delicious on its own, with a light dusting of powdered sugar, or paired with fresh berries and whipped cream. It also serves as an excellent base for trifle, layered cakes, or simply as a light dessert.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3-4 days.