Spanish sponge cake, known as "bizcocho," is a light, airy dessert that is always a winner in traditional Spanish cuisine. |
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Bizcocho
by Katie O'Neill
Spanish sponge cake, known as "bizcocho," is a light, airy dessert that is always a winner in traditional Spanish cuisine. Infused with a touch of orange or lemon, this cake boasts a refreshing citrusy aroma that perfectly complements its delicate sweetness. The texture is soft and fluffy, thanks to the whipped eggs, giving each bite a melt-in-your-mouth experience. Its simplicity makes it versatile—delicious on its own or paired with a coffee or tea. The hint of citrus adds a bright zing, making it a delightful, timeless treat enjoyed by families across Spain for generations.
Spanish sponge cake recipe
Ingredients:
- 1 plain yogurt
- 125 ml olive oil (use a fairly flavorless one for this)
- 250 gm sugar
- 400 gm flour
- grated zest of two lemons or oranges (This lemon sponge cake is packed full of flavour from the fresh orange or lemon zest)
- 3 eggs
- 1 tablespoon baking powder
- 1 tablespoon of orange or lemon juice
- Icing sugar or coconut to decorate.
Method:
Mix all ingredients together and pour into a previously oiled cake pan (crown shape works well). Bake for 30 minutes at 180 degrees Centigrade or until golden brown.
Place on a rack to cool, once cool sprinkle with icing sugar or grated coconut.
Serve plain or with fresh fruit or ice cream. This is a favourite with all ages.