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Vanilla Sponge Cakes

Vanilla Sponge Cakes

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.

This recipe goes with Vanilla Sponge Cakes with Fresh Berry Filling

Oxmoor House MARCH 2010

  • Yield: 4 servings (serving size: 1 cake)
  • Cook time: 20 Minutes
  • Prep time: 5 Minutes
  • Other: 6 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 0.0%
  • Fat: 2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.9g
  • Carbohydrate: 54.6g
  • Fiber: 0.9g
  • Cholesterol: 47mg
  • Iron: 2mg
  • Sodium: 228mg
  • Calcium: 254mg

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Vanilla Sponge Cakes Recipe