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Recipe of Sponge cake or vanilla and cinnamon cake

Sponge cake or vanilla and cinnamon cake

30 mins
45 mins
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Give yourself a tasty gift, Full of flavor and taste! Eat it alone, with the person you love, with your children, parents, siblings, friends, an incredible recipe to share with whoever you want ... It's nothing more and nothing less that the base of the resposteria and any simple dessert, a sponge cake or vanilla cake accompanied with cinnamon to give that particular and incomparable flavor ...
Learn more about Fernando Perozo


10 portions
  • 250 grams flour
  • 250 grams sugar
  • 150 grams butter
  • 4 eggs
  • 180 milliliters milk
  • 2 grams salt
  • 1/2 tablespoons baking soda
  • 1/2 tablespoons liquid vanilla
  • 1/2 tablespoons cinnamon powder


Preheat the oven to 180 ° C.
Flour the mold where the cake will be placed (You can use a mold of 20cm x 20cm and 6cm high).
Mix the flour with the baking powder in the same container, ensuring that they are well integrated (Mix them with a teaspoon).
We broke the 4 eggs, separating the egg yolks from the egg whites (we put them in two different containers).
Mix the butter with the sugar and beat very well (until a smooth and consistent cream of ivory color).
We add the egg yolks one by one (slowly) and continue beating (we have to make sure that each yolk integrates very well into the mixture.
We add a pinch of salt and continue beating.
We add the vanilla and continue beating.
We add the cinnamon and continue beating.
Now we place the blender at the lowest power level!
Add the flour and milk, alternating them, that is, add a little flour, then half of the milk, a little flour, the other half of the milk and the rest of the flour (the sequence would be: Flour - Milk - Flour - Milk - Flour) ... I recommend you add the flour with the sieve, sifting the flour.
Separately we are going to beat the egg whites until they are ready to snow.
Add to the cake mix the egg whites to snow (to add air to the dough).
Once everything is incorporated, turn off the blender and immediately add the mixture in the mold.
We are going to put the mold with the mixture inside the oven ... We will leave it there approximately 45 minutes at 180 °, we must insert a wooden stick to know if it is ready or not (If we insert the stick in the middle of the cake and it comes out clean , the cake is ready.
Once the cake is ready, wait 15 to 20 minutes to unmold it and then Enjoy!


when you finish you can cover it with custard, caramel, arequipe, chocolate WHAT YOU WANT! ... although I personally think that less is more, so that you add a little cinnamon at the end on the final result is more than sufic


The secret for us to have a soft, fluffy and very tasty cake is: BEAT THE MIX VERY WELL! ... Be patient, nobody is rushing you to finish it fast, take the time necessary for each one of you The ingredients are well integrated and beat slowly.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Mar E
04/08/2018 15:47:09

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