Stovetop Sponge Cake

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Stovetop Sponge Cake

Description

Stovetop sponge cake is a soft, airy, and tender cake made without an oven. Perfect for when you don’t have access to a conventional oven, it’s cooked on a stovetop using a heavy-bottomed pan or skillet. This cake is light, fluffy, and slightly golden, making it ideal for tea-time treats, birthdays, or as a base for layered desserts. It’s easy to customize with flavors like vanilla, lemon, or cocoa.

Ingredients

For the Cake:

  • 4 large eggs

  • 1 cup (200 g) granulated sugar

  • 1 cup (120 g) all-purpose flour (sifted)

  • 2 tbsp milk

  • 2 tbsp melted butter or oil

  • 1 tsp vanilla extract

  • ¼ tsp salt

Optional:

  • Zest of 1 lemon or orange

  • 1-2 tbsp cocoa powder (for chocolate version)

Instructions

Step 1: Prepare Pan

  1. Grease a heavy-bottomed 8-inch pan or skillet with butter or oil.

  2. Line the base with parchment paper (optional but helps prevent sticking).

Step 2: Whip Eggs and Sugar

  1. In a large mixing bowl, beat 4 eggs and sugar together until pale, thick, and fluffy (about 5–7 minutes).

    • Tip: Use a whisk or electric mixer for best results.

Step 3: Add Flavors

  1. Mix in vanilla extract and milk gently.

  2. Add optional zest or cocoa powder if desired.

Step 4: Fold in Flour

  1. Sift the flour and salt into the egg mixture.

  2. Gently fold the flour into the batter using a spatula, being careful not to deflate it.

Step 5: Cook on Stovetop

  1. Place a large, heavy-bottomed pan on low heat.

  2. Put a small rack or trivet inside to avoid direct contact with the pan.

  3. Pour the batter into the prepared pan.

  4. Cover with a tight-fitting lid and cook on low heat for 25–30 minutes.

  5. Check doneness by inserting a toothpick—if it comes out clean, it’s ready.

Step 6: Cool and Serve

  1. Allow the cake to cool for 10 minutes in the pan.

  2. Remove carefully, slice, and serve plain, with frosting, or dusted with powdered sugar.

Serving Suggestions

  • Serve warm with tea or coffee.

  • Top with whipped cream and fresh berries for a dessert.

  • Use as a base for layered cakes or trifle.

Servings: 6–8

Nutritional Information (Per Serving, Approximate)

  • Calories: 200 kcal

  • Protein: 4 g

  • Carbohydrates: 28 g

  • Fat: 9 g

  • Fiber: 1 g

  • Sugar: 18 g

Benefits

  • Eggs provide protein and essential amino acids.

  • Flour provides energy and carbohydrates.

  • Milk and butter offer calcium and healthy fats.

  • Quick and oven-free, perfect for small kitchens or instant baking needs.

Tips

  1. Low heat is key—high heat can burn the bottom before the cake cooks through.

  2. Do not open the lid frequently—the trapped steam helps the cake rise.

  3. Folding gently ensures the sponge remains airy.

  4. Use a non-stick or heavy-bottomed pan for best results.

  5. If your cake sticks, let it cool completely before removing.

Notes

  • This recipe can be easily doubled for larger servings; just use a bigger pan and longer cooking time.

  • Can be flavored with coffee, cocoa, lemon zest, or almond extract.

  • Store in an airtight container for up to 2–3 days.

Q&A

Q1: Can I make this cake without eggs?
A1: Yes, you can substitute eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) but the texture may be slightly denser.

Q2: Can I use whole wheat flour?
A2: Yes, but it may make the sponge slightly heavier. Consider mixing ½ cup whole wheat with ½ cup all-purpose flour.

Q3: Why does my cake sink in the middle?
A3: Likely due to overmixing, opening the lid too early, or high heat. Fold gently and cook slowly.

Q4: Can I make this chocolate?
A4: Absolutely! Replace 2–3 tbsp of flour with cocoa powder for a chocolatey flavor.

Q5: Can I double the recipe?
A5: Yes, but ensure your pan is large enough and cook a bit longer on very low heat to prevent burning.

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