Bolo Esponja com Açucar Mascavo

Ingredientes de: Bolo Esponja com Açucar Mascavo (Limpar)

3,0 unidades médias de Ovo de galinha cru

3,0 colheres (sopa) cheias de Açúcar mascavo

2,0 colheres (sopa) de Açúcar refinado União

0,5 colheres (chá) de Essência de baunilha

0,8 xícaras (chá) de Farinha de trigo comum

1,0 colher (chá) de Fermento em pó químico

1,0 colher (sopa) cheia de Margarina cremosa com sal Qualy Sadia

Como fazer Bolo Esponja com Açucar Mascavo

Preheat the oven to 180°C (350°F). Butter one 20-diameter cake tin, then line the base with baking paper. Whisk the eggs, sugars, and vanilla using an electric mixer on high speed until the mixture has tripled in volume and holds a trail, about 60-8 minutes. Sift half the flour and the baking powder over the egg mixture, and fold gently through. Sift over the remaining flour and fold to combine, then fold in the butter. Transfer the mixture to the prepared tin and bake for 20-25 minutes, or until the cake is dark golden and the centre springs back when gently pressed. Cool slightly in tin and then turn out and cool complete on a wire rack.