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“This recipe for traditional Spanish sponge cakes was adapted from one found at La Tienda - The Best of Spain.”
READY IN:
35mins
SERVES:
12
YIELD:
24 sponge cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Arrange 2 dozen cupcake paper liners on baking trays. Preheat the oven to 350 degrees F.
  2. Beat the eggs and sugar together in a food processor to give a pale yellow batter. Stir the baking powder into the flour.
  3. Mix the milk, oil, and flour into the egg mixture, alternating the milk and oil with the flour to avoid curdling, and beat well again.
  4. Spoon into the paper cups, but no more than two-thirds full to leave space for rising. Bake for about 20 minutes or until golden and risen.

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