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Oil Sponge Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is the recipe I use when I need a basic sponge. Foolproof and really delicious - without anything special or pretentious

This is the recipe I use when I need a basic sponge. Foolproof and really delicious - without anything special or pretentious

Ingredients

Serves: 6

Metric Cups
  • 500 millilitres cake flour
  • 2 millilitres salt
  • 4 large eggs (extra large, separated)
  • 250 millilitres water
  • 15 millilitres baking powder
  • 375 millilitres sugar
  • 125 millilitres oil
  • 5 millilitres vanilla essence
  • 125 millilitres cocoa powder (for a chocolate cake, which you will sift with the dry ingredients)
  • 17½ fluid ounce cake flour
  • fluid ounce salt
  • 4 large eggs (extra large, separated)
  • 8⅘ fluid ounce water
  • ½ fluid ounce baking powder
  • 13⅙ fluid ounce sugar
  • 4⅖ fluid ounce oil
  • ⅙ fluid ounce vanilla essence
  • 4⅖ fluid ounce unsweetened cocoa (for a chocolate cake, which you will sift with the dry ingredients)

Method

Oil Sponge Cake is a community recipe submitted by Markella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Sift all dry ingredients together
  • In a mixer, bet the egg yolks, water and vanilla until light and fluffy.
  • Add the dry ingredients to this mixture and beat well.
  • Beat the egg whites until stiff and fold into the mixture.
  • Pour into 2 20 cm greased cake tins and bake at 180C for 45 minutes.
  • Sift all dry ingredients together
  • In a mixer, bet the egg yolks, water and vanilla until light and fluffy.
  • Add the dry ingredients to this mixture and beat well.
  • Beat the egg whites until stiff and fold into the mixture.
  • Pour into 2 20 cm greased cake tins and bake at 180C for 45 minutes.
  • Additional Information

    Solid 8 inch tin - bake for 50 mins Sokid 9 inch tin - bake for 65 mins 12 cup cakes - bake for 20 mons Ingredients are enough for 1 x 8 inch cake an 12 large cup cakes

    Solid 8 inch tin - bake for 50 mins Sokid 9 inch tin - bake for 65 mins 12 cup cakes - bake for 20 mons Ingredients are enough for 1 x 8 inch cake an 12 large cup cakes

    Tell us what you think

    What 6 Others have said

    • In your oil sponge cake there is a mistake it does not show in the method where or when to add the oil. I noticed too late, I added it in with the egg yolk mixture.? My cake rose beautifully, but as soon as I took it out it started to flop?????

      Posted by Charlottepettifer on 2nd March 2015
    • Adding oil instructions aside this is an amazing cake and is perfect for moulding and shaping. Lovely recipe and will definitely use again.

      Posted by Colleenselby on 20th December 2014
    • Yes add oil at the liquid stage. I made the cake it was perfect will make it again.

      Posted by c00kie on 2nd September 2014
    • Where does the oil go???

      Posted by Cammiv on 1st September 2014
    • As also stated at no time does it tell you when to add the oil, I added mine with the egg yolk also do you add the cocoa powder plus all 500g of flour? Do you replace some of the flour with cocoa and what exactly is cake flour, I used sr flour and all flour plus the cocoa the result was disgusting, very heavy and close texture it went to the birds.

      Posted by on 5th February 2014
    • Well, while in the middle of making the sponge cake, using oil - I discovered that there are NO instructions as to when to add the oil .. So, I added it to the liquid ingredients, i.e., the oil and egg yolks - and it's all now in the oven .. Goodness knows how it will turn out!

      Posted by annette2win on 6th December 2012
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