Sponge Cake Layers – a delicious recipe with milk, flour, baking powder, salt, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat milk in small saucepan until bubbles form around edge of pan.
2
Remove from heat.
3
Preheat oven to 350u00b0.
4
Sift flour with baking powder and salt; set aside.
5
In large bowl of electric mixer at high speed, beat eggs until thick and lemon colored.
6
Gradually add the sugar, beating until the mixture is smooth and well blended, about 5 minutes.
7
At low speed, beat in flour mixture just until smooth.
8
Add warm milk and vanilla, beating just until combined.
9
Turn batter into an ungreased 9-inch round layer cake pan, an ungreased 8-inch round layer cake pan and an ungreased 8 x 8 x 2-inch baking pan (pour slightly less batter into square pan). Bake for 25 to 30 minutes or until done.
1162
kcal
Calories
18
g
Fat
217
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 c. milk, 2 c. sifted all-purpose flour, 2 tsp. baking powder, 1/2 tsp. salt, and more.
Yes, Sponge Cake Layers falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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