Basic Bizcocho Recipe
A delicious sponge cake served all over Spain with a cup of coffee.
Servings: 10 slices
Ingredients
- 1 Four ounce (125gm) container plain yogurt (I used Greek style). Use the empty container to measure the other ingredients as noted.
- 1 measure light flavored oil I used sunflower oil
- 2 measures sugar Add another half measure if you like a sweeter cake
- 3 measures flour I used all purpose flour
- 3 large eggs separated.
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
Instructions
- You'll need two bowls to mix the cake. Prepare a large loaf pan with cooking spray and flour. Preheat the oven to 400°F/200°C.
- Put the yogurt into one bowl. Separate the eggs. Add the yolks to the yogurt and the whites to a new bowl.
- Beat the whites until soft peaks form.
- Use the empty yogurt container to measure the sugar and oil into the yogurt and yolks. Add the vanilla and beat together until the sugar has dissolved.
- Stir in the egg whites.
- Sift the flour and baking powder into the batter (I use a large mesh strainer) 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°F/180°C and set the timer 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.
- Before serving dust with powdered sugar.
Notes
We enjoy this cake as written, but feel free to experiment with different flavors of yogurt and add ins like chopped nuts, various seeds, and dried fruits.