Homemade Sponge CakePhoto byGin Lee

Sponge Cake

This recipe offers a simple and delightful homemade cake that requires minimal effort. The beauty of this sponge cake lies in its light and fluffy texture, making it a perfect treat on its own without the need for frosting. For a touch of elegance, consider serving this cake dusted with sugar-free powdered sugar or alongside fresh berries and whipped cream.

Ingredients:

• 6 large eggs
• 1 cup of granulated Splenda or sugar
• 1 cup of self-rising flour
• 1/2 teaspoon of pure vanilla extract (optional)

Instructions:

In a mixing bowl, beat six large eggs on high speed for one minute. Gradually add 1 cup of granulated Splenda or sugar while continuing to beat for an additional 10 minutes until the egg mixture becomes fluffy.

Slowly sift 1 cup of self-rising flour into the egg mixture, gently folding it in with a spatula. Add 1/2 teaspoon of vanilla extract, if desired, and stir it in gently.

Grease and flour two square or round cake pans.

Divide the cake batter evenly between the prepared cake pans.

Bake in the center of a 375-degree oven for about 25 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Transfer the cakes to a wire cooling rack and allow them to cool completely. Serve as single-layer​ cakes or ​stack and add frosting if you desire.

Enjoy the simplicity and elegance of this sponge cake recipe, perfect for any occasion.