Is sponge cake better with oil or butter?

While both oil and butter increase the cake's moisture, oil gives it a coarse texture, while butter gives it a finer texture. Additionally, oil remains liquid at room temperature and when chilled, while butter solidifies in the fridge. This has an impact on how the cake can be stored.

Can you use olive oil instead of vegetable oil in sponge cake?

Swap vegetable oil for olive oil in any dessert recipe. It's a simple one-to-one ratio substitution.

5-Ingredient Oil Sponge Cake (With Olive Oil)

Oil Sponge Cake (With Olive Oil)

Sliced oil sponge cake with a slice on a cake server.

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5 from 1 review

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.

Author: Irina Totterman
Total Time: 60 minutes
Yield: 8 1x
Category: Cakes
Method: Baking
Cuisine: French

Ingredients

Scale

4 large eggs (190 g), room temperature
3/4 cup (150 g) granulated sugar
1/2 cup + 1 tablespoon (135 ml) virgin olive oil
1/3 cup + 1 1/2 tablespoon (100 ml) whole milk, room temperature
3/4 cup + 2 1/2 tablespoons (115 g) all-purpose flour

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Instructions

Use a cooking spray to grease an 8-inch (20 cm) round cake pan, then place a parchment paper circle at the bottom of the pan. Using a flour sifter, sift all-purpose flour in a medium bowl and set aside. Preheat the oven to 350°F (175°C).
To make the batter, place eggs and sugar in the bowl of a stand mixer and lightly beat with a hand whisk. Place the bowl over the bain-marie/water bath and heat the mixture to 104°F (40°C) or warm to the 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. 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 1/3 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.

Notes

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.
Add dry and wet ingredients to the preparation slowly and gently.
Bring the cake batter to the preheated oven once poured into the cake pan.
Don't open the oven door during the first 30 minutes of baking.
Unmold the cake from the pan 5 to 10 minutes after taking it out of the oven to prevent it from falling apart.
Let it cool completely on a wire rack so that the cake cools more evenly, keeping its texture light and airy.

Nutrition

Serving Size: 1 slice
Calories: 303
Sugar: 19.7 g
Sodium: 60 mg
Fat: 19 g
Saturated Fat: 3.3 g
Carbohydrates: 30.5 g
Fiber: 0.4 g
Protein: 5.1 g
Cholesterol: 94 mg

Find it online: https://www.bakinglikeachef.com/oil-sponge-cake-recipe/