Bizcocho Casero
Discover the timeless charm of homemade baking with this **Bizcocho Casero** recipe, a fluffy and delightfully moist Spanish sponge cake perfect for any occasion. Made with pantry staples like all-purpose flour, sugar, and baking powder, this cake is elevated by the bright zest of fresh lemon and the aromatic touch of vanilla extract. The recipe's simple yet precise technique, including beating the eggs and sugar to achieve a light and airy texture, ensures a perfectly tender crumb every time. In just an hour, you’ll have a golden, fragrant cake that’s ideal for breakfast, a midday snack, or dessert. Serve this classic treat as is, dusted with powdered sugar, or pair it with whipped cream and fresh berries for an indulgent finishing touch. Whether you're a seasoned baker or a beginner, this easy homemade sponge cake will quickly become a family favorite.
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Ingredients
- 200 grams all-purpose flour
- 200 grams sugar
- 10 grams baking powder
- 4 large eggs
- 100 ml milk
- 100 ml vegetable oil
- 5 ml vanilla extract
- 1 whole lemon lemon zest
- 1 pinch salt
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 24cm (9-inch) cake tin with butter or non-stick spray.
Step 2
In a large bowl, combine flour and baking powder and set aside.
Step 3
In a separate bowl, beat eggs and sugar together with an electric mixer on high speed until the mixture becomes pale and fluffy, about 5 minutes.
Step 4
Add milk, vegetable oil, and vanilla extract to the egg mixture and mix on medium speed until well combined.
Step 5
Mix in the flour and baking powder gradually, folding gently with a spatula until the batter is smooth and all ingredients are well incorporated.
Step 6
Add the salt and lemon zest and fold gently until just combined.
Step 7
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Step 8
Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes.
Step 10
Transfer the cake from the tin to a cooling rack and let it cool completely before serving.
Step 11
Optionally, dust with powdered sugar or serve with whipped cream or fresh berries.
Nutrition Facts
| Serving size | (819.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2659.5 |
| Total Fat 112.2g | 0% |
| Saturated Fat 20.5g | 0% |
| Polyunsaturated Fat 56.9g | |
| Cholesterol 753.3mg | 0% |
| Sodium 1445.5mg | 0% |
| Total Carbohydrate 365.5g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 206.5g | |
| Protein 49.3g | 0% |
| Vitamin D 209.4IU | 0% |
| Calcium 285.8mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 685.1mg | 0% |
Source of Calories