Paula Deen's Sponge Cake Recipe
Ingredients
This Paula Deen sponge cake recipe calls for the following ingredients: 4 eggs, 1 cup of sugar, 1/2 cup of vegetable oil, 1 teaspoon of vanilla extract, 1/2 teaspoon of almond extract, 1/2 teaspoon of salt, 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 cup of milk, and 1/2 cup of confectioners' sugar.
Instructions
To begin, preheat the oven to 375 degrees Fahrenheit and grease a 9-inch round cake pan. In a large bowl, beat the eggs with an electric mixer until they are light and fluffy. Slowly add the sugar and beat until it is fully combined. Add the oil, vanilla extract, almond extract, and salt and mix until combined. In a separate bowl, sift together the flour and baking powder. Add the flour mixture to the egg mixture, alternating with the milk, and mix until just combined. Do not overmix. Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Serving
Once the cake has finished baking, allow it to cool for 10 minutes before removing from the pan. Dust with confectioners' sugar before serving. This cake can be served as is or with a dollop of whipped cream and fresh fruit for a more decadent presentation. Enjoy!
Nutrition
One slice of this Paula Deen sponge cake contains approximately 175 calories, 8 grams of fat, 23 grams of carbohydrates, 2 grams of fiber, and 5 grams of protein. It is also an excellent source of calcium, iron, and vitamin B-6. For a healthier version of this recipe, you can substitute the vegetable oil with a healthier cooking oil, such as canola oil, and reduce the amount of sugar used. You can also use whole wheat flour in place of the all-purpose flour.
Storage
This cake can be stored in an airtight container at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 5 days. If you want to freeze the cake, it is best to wrap it in plastic wrap and then place it in a freezer-safe bag. It can be frozen for up to 3 months.
Variations
This Paula Deen sponge cake recipe is extremely versatile and can be adapted to suit your tastes. For a chocolate version of the cake, you can add 1/2 cup of cocoa powder to the flour mixture. For a lemon version, you can add 1 teaspoon of lemon zest and 2 tablespoons of lemon juice to the batter. For a spicier version, you can add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the batter. For a fruity version, you can add 1/2 cup of diced fresh fruit, such as strawberries, blueberries, or raspberries, to the batter.
Tips
To ensure that your cake comes out perfectly, always make sure to measure your ingredients accurately. Do not overmix the batter as this can lead to a tough texture. If you are adding any extra ingredients, such as cocoa powder or fresh fruit, be sure to fold them in gently. Finally, be sure to check the cake for doneness with a toothpick before removing it from the oven. Enjoy!
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