How to make Butterless Sponge Cake Recipe?

Without any butter or oil, this light and fluffy sponge cake, despite its basic nature tantalises your taste buds. It is and you can indulge in it without feeling guilty. It also provides a basis for your own baking experiments.

Ingredients Of            Butterless Sponge Cake

• Oven Temp: 400 F / 204 C
• 4 eggs
• 3/4 cup flour/ maida
• 3/4 cup castor sugar/ powdered sugar
• 3/4 tsp vanilla essence
• 3/4 tsp baking powder
• 2 round 8'' cake tins

• How to Make Butterless Sponge Cake

• 1. Cut two pieces of butter (grease proof) paper, the size of the base of the tins, and fit them in. Alternatively, grease the base and sprinkle some flour or sugar over it--a dusting of it.
  2. Measure the flour, sieve it on to a paper, and keep aside.
  3. Break eggs, one at a time into a cup and transfer into a mixing bowl.
  4. Add the sugar, vanilla, salt and baking powder to the eggs and beat well till light and foamy.
  5. When beaten enough, the mixture leaves a trail when the beater is lifted and moved above the batter. Of course the trail soon blends back into the batter.
  6. Fold in 1 tbsp flour with a spatula with light cutting, downward, upward and outward strokes. Fold in the rest of the flour in two installments.
  7. Divide batter into the two tins. Hollow out the center by pushing the batter from the center towards the sides with a spatula.
  8. Place tins in a pre-heated oven, preferably on the same level and bake for about 15 minutes, or till the sides start shrinking from the edge of the tin.
  9. You can also test by inserting a skewer or sharp knife in the center--if it comes out clean, the cake is done.
  10. Cool cakes in the tin after baking..
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  12. The secrets to baking a perfect Pan di Spagna:

      1. Use extra large eggs (each egg should weigh approximately 70 grams/2.46 ounces). Eggs have to be at room temperature, not cold from the fridge. If they are too cold, soak them for a few minutes in a bowl of warm water.
      2. It’s better to use a low-protein flour, such as cake flour. If it’s not available in the store, you can make it at home (check out this tutorial by Joy the Baker), or use all-purpose flour.
      3. Beat the eggs and sugar for no less than 15/20 minutes. It is during this stage that air is incorporated. The eggs should turn a pale yellow.
      4. Sift the flour on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon. If you pour in too much flour, it will sink to the bottom of the bowl.
      5. While the cake is baking, don’t open the oven for at least 30 minutes as this may cause the cake to deflate.
      6. When it’s ready, turn off the oven but leave the cake inside (keep the door slightly open using a wooden spoon) for 5- 10 minutes.
      7. You should cut the Italian sponge cake with a serrated knife when is cold. It’s better if you prepare it the day before, wrap it in cling film, and leave it in the fridge overnight. You can make it up to  3 days ahead!