Vanilla Sponge Cakes

Oxmoor House
If you don't have a Texas-size or other jumbo muffin tin, spoon the batter into 8 regular-size muffin cups coated with cooking spray; bake for 15 minutes, and serve two small sponge cakes per serving. Adding water to unfilled muffin cups distributes the heat evenly in the pan during baking and prevents burning.
4 servings (serving size: 1 cake)


+ Add To Shopping List
Butter-flavored cooking spray
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup turbinado sugar
1 large egg
1 (6-ounce) container low-fat vanilla yogurt


Prep: 5 Minutes
Cook: 20 Minutes
Other: 6 Minutes

1. Preheat oven to 375°.

2. Coat 4 cups of a Texas-size muffin tin with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and turbinado sugar in a medium bowl. Combine egg and yogurt in a small bowl; add yogurt mixture to flour mixture, stirring just until moistened. Spoon batter into prepared muffin cups; add water to unfilled cups to a depth of 1 inch. Coat batter with cooking spray.

3. Bake at 375° for 20 minutes or until cakes spring back when lightly touched. Cool cakes 1 minute in pan; remove cakes from pan, and cool 5 minutes on a wire rack.

Created date

January 2011

Nutritional Information

Calories 262
Caloriesfromfat 0.0 %
Fat 2 g
Satfat 0.7 g
Monofat 0.7 g
Polyfat 0.3 g
Protein 6.9 g
Carbohydrate 54.6 g
Fiber 0.9 g
Cholesterol 47 mg
Iron 2 mg
Sodium 228 mg
Calcium 254 mg