Blender Sponge Cake
A sponge cake prepared in a blender instead of whisked by hand.
A sponge cake mixed in a blender instead of whisked by hand.
Like a simple all-purpose cake batter cake.
The key point is the mixing method, not a special ingredient list.
Ingredients
- 4 eggs Eggs
- 1½ cups (300 g) Sugar
- 1 cup (200 ml) Yogurt
- 1 cup (200 ml) Oil
- about 3 cups (360 g) Flour
- juice of 1 lemon Juice of 1 lemon
- 1½ tablespoons Vanilla
- 1 tablespoon Baking powder
- ½ teaspoon Baking soda
- 2 tablespoons White vinegar
- a pinch Pinch of salt
- slivered almonds for decoration Slivered almonds for decoration
- grated lemon zest Grated lemon zest
Instructions
- Preheat the oven to 180°C with top and bottom heat before starting.
- Place 4 room-temperature eggs, the cup of yogurt, 1½ cups of sugar, and the cup of oil in a blender.
- Blend for about 4 minutes.
- Add the pinch of salt, lemon juice, lemon zest, and vanilla to the blender, then blend for another minute.
- Pour the liquid mixture into a mixing bowl.
- Lightly mix the baking powder with the flour in the bowl.
- Gradually add the flour to the bowl, mixing continuously in one direction until all of it has been incorporated.
- Mix the white vinegar with the baking soda in a cloth or small bowl until it reacts.
- Add the vinegar and baking soda mixture to the bowl and give it a final stir.
- Prepare a 22 cm cake pan, line it with parchment paper, and grease it with butter.
- Pour the cake batter into the cake pan until it is approximately half full.
- Sprinkle the slivered almonds over the cake batter, if using.
- Place the cake pan in the oven at 170°C with bottom heat only for 45 minutes.
- Turn off the bottom heat and switch on the top heat only for 5 minutes, until the top takes on color.
- Turn off the oven completely and leave the cake pan inside for a few minutes so the cake does not sink.
- Remove the cake pan from the oven after it has cooled slightly, then unmold and serve.