How To Make Bizcocho (Spanish Sponge Cake)
Enjoy soft cake every time by making this bizcocho recipe! This Spanish sponge cake is a fluffy treat perfect for teatime.
Prep:
25 mins
Cook:
50 mins
Total:
1 hr 5 mins
Ingredients
- 4 oz plain yogurt
- ½ cup oil, light flavored
- 1 cup sugar
- 1½ cups flour
- 3 eggs, large, separated
- 2 tsp vanilla extract
- 1 tbsp baking powder
- powdered sugar, optional
Instructions
- Prepare a large loaf pan with cooking spray and flour. Preheat the oven to 400 degrees F.
- Put the yogurt into one bowl.
- Separate the eggs, then add the yolks to the yogurt and the whites to a separate bowl. Beat the whites until soft peaks form.
- Combine the yogurt and yolks in a bowl. Add in the sugar, oil, and vanilla and beat together until the sugar has dissolved. Stir in the egg whites.
- Sift the flour and baking powder into the batter and continue to mix until the batter is uniform.
- Pour into the prepared loaf pan and transfer to the oven.
- Reduce the heat to 350 degrees F and bake for 50 minutes. The bizcocho is finished when a knife inserted into the center comes out clean.
- After baking is complete, allow the cake to rest for 10 minutes or so before removing from the loaf pan to finish cooling.
- Dust with powdered sugar, serve, and enjoy!
Nutrition
- Sugar: 41g
- :
- Calcium: 189mg
- Calories: 546kcal
- Carbohydrates: 71g
- Cholesterol: 101mg
- Fat: 26g
- Fiber: 1g
- Iron: 3mg
- Monounsaturated Fat: 15g
- Polyunsaturated Fat: 7g
- Potassium: 115mg
- Protein: 8g
- Saturated Fat: 3g
- Sodium: 304mg
- Trans Fat: 1g
- Vitamin A: 165IU
- Vitamin C: 1mg
Want to share your experience making this classic Spanish sponge cake or have any tips to perfect the recipe? Join the discussion on Bizcocho (Spanish Sponge Cake) in the Baking and Desserts forum!
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