EASY HOMEMADE SPONGE CAKE RECIPE
“There is only one mother.” With Mother’s Day approaching, at De Hualdo we propose gourmet alternatives that turn any moment into a special memory.
Ingredients
- 1 plain yogurt
- Lemon zest
- Juice of 1 lemon
- 3 medium eggs
- 350 g flour
- 230 g white sugar
- 125 ml extra virgin olive oil – Casitas de Hualdo
- ½ sachet baking powder (the classic one)
- A pinch of salt
- Butter (for greasing the tin)
Preparation
- Preheat the oven to 200°C (390°F).
- Grate the lemon zest, avoiding the white pith (as it can be bitter), and squeeze the juice.
- In a bowl, mix the eggs with the sugar and whisk well until combined.
- Add the lemon juice, lemon zest, yogurt and Casitas de Hualdo extra virgin olive oil, and continue mixing.
- Then add a pinch of salt, the sifted flour and the baking powder. Mix until you achieve a smooth, homogeneous batter.
- Let the batter rest for about 15 minutes to settle.
- Prepare the cake tin by greasing it with butter and dusting it lightly with flour to prevent sticking. Pour in the batter.
- Bake at 180°C (355°F) for 45 minutes, using top and bottom heat.
- The cake is ready when a skewer or knife inserted into the centre comes out clean and dry. If the top browns too quickly, cover it with aluminium foil.
- Remove from the tin, serve for a delicious breakfast or afternoon treat and… enjoy!
