Classic sponge cake with a cinnamon twist

Name: Classic sponge cake with a cinnamon twist
Total time: 900 s
Yield: 10 servings
Cuisine: American
Ingredients: 75 grams butter or margarine; 2 eggs; 200 ml caster/granulated/refined sugar; 1 tbsp vanilla extract; 2 1/2 tsp ground cinnamon; 300 ml regular flour; 2 tsp baking powder; 100 ml milk; 1 melted butter for the pan; 1 flour or fine breadcrumbs for the pan

Emma @cook_2997052

Sweden

I love sponge cakes, and even if they are divine on their own, I usually want a stronger taste of vanilla than in the traditional recipes. So in my take on it I add more vanilla and a twist of cinnamon, to balance out the flavours slightly.

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Ingredients

15 mins

10 servings

75 gramsbutter or margarine
2eggs
200 mlcaster/granulated/refined sugar
1 tbspvanilla extract
2 1/2 tspground cinnamon
300 mlregular flour
2 tspbaking powder
100 mlmilk
1melted butter for the pan
1flour or fine breadcrumbs for the pan

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Steps

15 mins

1

Melt the butter or margarine and let it cool.
2

Whisk together the eggs and the sugar until it is white and super airy.
3

Add the flour, baking powder, vanilla extract and cinnamon.
4

Add the milk and the butter, and whisk together.
5

Pour the batter into a pan or baking form that you have brushed with melted butter and then coated in flour or fine breadcrumbs for baking.
6

Bake in the oven at 175°F celsius/350F for 25-35 minutes. A knife or a skewer inserted in the middle of the cake should come out completely dry.