Oil Sponge Cake

Oil sponge cake is the perfect solution for those with food allergies and sensitivities. This easy-to-make, light, and moist olive oil-based sponge is full of delicious flavor, texture, and taste.

If you look for simple oil- and butter-free sponge cake, try readers' favorite - Italian sponge cake.

This oil sponge cake or no butter sponge cake is a new and exciting way to serve your guests. It is spongy, light, and airy on the inside with a beautiful flavor of olive oil.

It is doesn't overwhelm the taste buds but still leaves them willing more.

Those who prefer not having any butter, cream, or yogurt in their diet can enjoy their healthier alternatives for birthday celebrations - cakes made with oil.

Jump to:

• Why you should try this recipe
• Ingredients
• How to make a cake with oil
• Recipe variations
• Storing and freezing
• Expert tips
• FAQ
• Love sponge cakes? Try these next!
• Need to adjust your baking pan size?
• Recipe card
• Comments

Why you should try this recipe

This light, fluffy cake has no baking powder, so it relies on the eggs for rising.

Surprisingly, olive oil isn't restricted only to salads. With its distinct flavor and amazing taste, it is used to make cakes, muffins, and other baked goodies.

And this sponge cake is not an exception. The oil creates a truly sensational dessert with a soft and moist texture and unforgettable flavor.

More, this easy oil sponge cake recipe is the basis for many other recipes. For example, it is ideal if you want to make a layered cake.

Ingredients

Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.

Also, read how to make a cake moist.

Eggs: the recipe calls for large whole eggs. Make sure they are at room temperature before you start: bring them to the countertop an hour before.

Alternatively, you can place them in a bowl of warm water for a few minutes. 

You will need to whip the eggs with sugar over a bain-marie/water bath to prepare the mixture to incorporate the air bubbles during whisking.

Sugar: use granulated sugar or caster sugar to make the recipe.

Oil: used instead of butter, the oil fixes the aromas, brings moisture and softness to the cake and prolongs its shelf life.

Olive oil sponge cake is the most flavorful, but you can replace virgin olive oil with sunflower oil, rapeseed oil, or other oil.

Milk: the recipe calls for whole milk at room temperature.

Flour: use all-purpose flour to make the sponge cake.

Salt: enhances the flavors of the cake.

How to make a cake with oil

Butter an 8-inch/20 cm round cake pan and place a parchment paper circle at the bottom of the pan.

Using a flour sifter, sift all-purpose flour with a pinch of salt in a medium bowl and set aside.

Preheat the oven to 350 degrees F/175 degrees C.

Place eggs and sugar in the bowl of a stand mixer and slightly beat with a hand whisk.

Place the bowl over the bain-marie/water bath and heat the mixture to 104 degrees F/40 degrees C (warm to touch), constantly whisking.

Remove the bowl from the water bath. Then, using a stand mixer fitted with a whisk attachment beat the preparation for 5 minutes at high speed and 10 to 15 minutes at medium speed.

Sift one-third of the flour over the surface of the mixture. Mix with a rubber spatula, going from the center to the edge with gentle folding motions.

Extra tip: fold in the flour slowly and carefully. Also, rotate the bowl with the other hand while mixing the batter.

Whisk the oil and milk with a fork. Pour ⅓ of the mixture into the batter and gently mix.

Alternate dry and liquid ingredients until the batter is creamy and homogeneous.

Pour the batter into the prepared mold...

and bake for 30 to 35 minutes. Check the doneness of the cake with a cake tester or a toothpick.

If it is inserted in the center of the cake and comes out clean or with a few crumbs, the cake is ready.

Remove the cake from the oven and let it cool in the mold for 5 to 10 minutes. It should shrink slightly around the edges of the mold.

Unmold the cake by turning the baking pan upside down. Next, remove the parchment paper and invert it again, placing it on a serving platter.

Once the cake is cooled, dust it with icing sugar if desired.

Recipe variations

It is a basic cake recipe with oil that is classic and traditional. Does it need any variations?

The cake is so delicious; you can enjoy it on its own or with various toppings.

Your preference might include a traditional whipped cream and lemon curd or something more exotic like strawberries dipped in chocolate sauce.

To give your cake an extra special touch, try adding some flavor with this simple recipe. Simply mix in 1 teaspoon of vanilla extract to make an oil-based vanilla cake.

You can flavor the cake batter with orange or lemon zest to make the dessert more interesting. If you are looking for a boozy cake, add in some alcohol, for example, dark rum.

To get the best possible results when making your chocolate sponge cake with oil, replace 1 oz. or 30 g of flour with cocoa powder.

A simple little change like this can really make all kinds of differences in taste and texture.

Storing and freezing

Store the cake well wrapped at room temperature for about a week. If you need to keep the cake longer, you should freeze it.

To freeze your cake, make sure that the cake is cooled completely. Then, cover it with double plastic wrap and aluminum foil.

Place it in the freezer at -13 degrees F/-25 degrees C and store it under this condition for up to 3 months. 

To thaw the sponge cake, you can bring it to room temperature for a couple of hours or in the fridge overnight.

If you are short on time, you can place the cake in the oven at a low temperature for at least 15 minutes.

Also, read more if you can refrigerate the cake batter or freeze it.

Expert tips

1. Don't skip or decrease the time necessary to whip the egg and sugar mixture. To maintain the fluffy texture of the cake, it is essential to beat plenty of air into the mix.
2. Add dry and wet ingredients to the preparation slowly and gently.
3. Bring the cake batter to the preheated oven once poured into the cake pan.
4. Don't open the oven door during the first 30 minutes of baking.
5. Unmold the cake from the pan 5 to 10 minutes after taking it out of the oven to prevent it from falling apart.
6. Let it cool completely on a wire rack so that the cake cools more evenly, keeping its texture light and airy.

FAQ

Love sponge cakes? Try these next!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.