Nut-Free Bizcocho Casero

Elevate your baking game with this Nut-Free Bizcocho Casero, a light and airy homemade sponge cake that’s perfect for every occasion! Made with simple pantry staples like all-purpose flour, eggs, and granulated sugar, this recipe is uniquely nut-free, making it a crowd-pleaser for those with dietary restrictions. A dash of vanilla extract and a touch of fresh lemon zest infuse the cake with a delightful aroma and subtle citrusy brightness. The batter comes together in mere minutes, and the result is a golden, soft cake that’s gently dusted with powdered sugar for an elegant finish. Whether served alongside coffee for breakfast or as a dessert centerpiece, this foolproof Spanish-inspired treat is both versatile and irresistibly delicious. Perfect for family gatherings, weekday indulgences, or celebratory moments!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

Ingredients

• 250 grams all-purpose flour
• 200 grams granulated sugar
• 4 large eggs
• 100 milliliters whole milk
• 100 milliliters vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 10 grams baking powder
• 0.5 teaspoon salt
• 2 tablespoons powdered sugar

Directions

Step 1

Preheat the oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2

In a large mixing bowl, beat the eggs and sugar together using an electric mixer on medium speed until light and fluffy, approximately 3 to 5 minutes.

Step 3

Gradually add the vegetable oil and milk to the egg mixture while continuing to beat, ensuring everything is well incorporated.

Step 4

Add the vanilla extract and lemon zest to the mixture and mix well.

Step 5

In a separate bowl, sift together the all-purpose flour, baking powder, and salt.

Step 6

Slowly add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Take care not to over-mix to maintain the cake's light texture.

Step 7

Pour the batter into the prepared cake pan, smoothing out the top with a spatula.

Step 8

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Once cooled, sprinkle the top of the bizcocho with powdered sugar before serving.

Nutrition Facts

Serving size	882 grams (882.0g)

Amount per serving	% Daily Value*
Calories	2855

Total Fat 114.10g	146%
Saturated Fat 20.90g	105%
Polyunsaturated Fat 56.90g
Cholesterol 756mg	252%
Sodium 2480mg	108%
Total Carbohydrate 420.30g	153%
Dietary Fiber 7.20g	26%
Total Sugars 220.70g
Protein 53.20g	106%

Vitamin D 205IU	1027%
Calcium 279mg	21%
Iron 16mg	87%
Potassium 714mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 7.3%

Carbs: 57.6%