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3 homemade sponge cake recipes from Grandma

3 homemade sponge cake recipes from Grandma

The sponge cake is one of the traditional recipes that children like the most. Whether for breakfast, snack or dessert, it is a very versatile sweet that they do not resist or the most demanding palates. It is true that biscuits usually provide a lot of calories, but they are a healthier alternative to industrial pastries. In addition, it is a very easy recipe to make so it is a perfect activity to enjoy in the kitchen with the little ones.

Homemade biscuit recipes

In Stage Infantil, we propose three of the best grandma’s biscuit recipes for you to prepare at home.

1. Yogurt Cake

Homemade Yogurt Cake Recipe

Ingredients:

  • 3 eggs L
  • 1 natural yogurt
  • 100 ml mild olive oil or sunflower oil
  • 200 grams of white sugar
  • 300 grams of wheat flour
  • 1 envelope of yeast, type Royal
  • Zest of ½ lemon

Preparation:

  • Separate the whites from the yolks. In a bowl, pour the whites and beat them until they acquire a creamy texture. Ideally, use an electric mixer, but you can also do it manually.
  • Add the egg yolks and sugar and beat for a couple more minutes so that the ingredients are well blended.
  • Little by little add the yogurt to the mixture and then add the oil.
  • Using a strainer, sift the flour and yeast over the dough. Mix with encircling movements. You can use a spatula to make it easier.
  • Meanwhile, preheat the oven to about 180º for 10 minutes.
  • Coat the bottom and the edges of the mold with oil so that dough sticks. Pour the mixture.
  • Bake the cake at 180º for about 30 minutes with circular heat or at 170º with top and bottom heat. If the mold is small, bake for about 40 or 50 minutes. You can check that it is well cooked by inserting a toothpick and, if it comes out dry, it will be ready.
  • Let it cool and sprinkle a little icing sugar on top to decorate it.

2. Chocolate Cake

Homemade Chocolate Cake Recipe

Ingredients:

  • 4 eggs
  • 100 ml of light olive oil or sunflower oil
  • 175 grams of white sugar
  • 200 grams of wheat flour
  • 50 grams of cocoa powder without sugar
  • 200 ml of liquid whipping cream or milk cream
  • 1 sachet of yeast, type Royal
  • 1 teaspoon vanilla essence la

Preparation:

  • Separate the whites from the yolks in a bowl. Whip the whites until they acquire a creamy texture. To make your job easier you can use an electric mixer, but if you don’t have one at home you can also do it manually.
  • Add the sugar and vanilla essence and continue beating until the mixture doubles its volume.
  • Add the yolks, cream and oil and mix gently.
  • Finally, sift the cocoa, flour and yeast with the help of a sieve. Mix with encircling movements. You can help yourself with a spatula to make it easier.
  • Meanwhile, preheat the oven to about 180º for 10 minutes.
  • Grease the bottom and the edges of the mold so that they do not paste the dough. Pour the mixture.
  • Bake the cake at 180º for about 30 minutes with circular heat or at 170º with top and bottom heat. If you use a small mold, bake the cake for about 40 or 50 minutes. You can check that it is ready by inserting a toothpick and, if it comes out dry, it is time to remove it from the oven.
  • Let it cool for 10 minutes and unmold. You can decorate with chocolate chips.

3. Lemon Pound Cake

Homemade Lemon Pound Cake Recipe

Ingredients:

  • 5 eggs
  • 50 grams of light olive oil or sunflower oil
  • 200 grams of white sugar
  • 200 grams of wheat flour
  • 50 grams of cornstarch
  • 50 ml of skimmed milk
  • 1 lemon
  • 1 sachet of yeast, type Royal
  • 1 pinch of salt
  • Butter or margarine for the mold

Preparation:

    Separate the whites from the yolks. Whip the whites with a pinch of salt until they acquire a creamy texture. To make it faster you can use an electric mixer, but if you don’t have one at home you can also do it manually.

  • Add half the sugar and continue beating until the mixture doubles in volume and has a firm texture . Reserve.
  • Meanwhile, grate the skin of the lemon and then squeeze its juice.
  • In another bowl, beat the yolks, the oil and the milk and the other half of the sugar. Mix gently.
  • Add the juice of the strained lemon and the grated skin.
  • Sift the flour, cornstarch and yeast with the help of a strainer. Mix with encircling movements. You can do it with a spatula to make it easier.
  • Add half of the whipped egg whites and mix with the spatula making enveloping movements. Then, add the other half of the whipped egg whites and continue mixing until you have a soft and fluffy dough.
  • Meanwhile, preheat the oven to about 180º for 10 minutes.
  • Grease the bottom and the edges of the mold so that the dough does not stick. Pour the mixture.
  • Bake the cake at 180º for about 30 minutes with circular heat or at 170º with top and bottom heat. If the mold is small, bake the cake for about 40 or 50 minutes. You can check that it is ready by inserting a toothpick and if it comes out dry it means that the cake is ready.
  • Let it cool for 10 minutes and unmold. You can decorate with whipped cream and lemon zest.


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