Vanilla Sponge Cake
Classic vanilla sponge cake recipe made with everyday ingredients. This sponge cake is quick and easy to make. It is perfect for all occasion and celebrations
Servings: 10 slices
Ingredients
- 250 g self raisin flour
- 180 g to 200g caster sugar use according to how sweet you want the cake to be
- 250 g softened unsalted butter plus more for greasing pan room temperature
- 2 teaspoon vanilla extract
- 2 tablespoons full fat milk
- ½ teaspoon salted caramel extract optional
- 1 teaspoon baking powder
- 4 medium eggs at room temperature
Instructions
- Preheat the oven at 180C/350F or 160C/320F for a fan oven, you want to use the shelf of the oven, so that the heat is distributed almost evenly
- Butter the pans (2 x 8-inch cake pan), dust with flour to cover the whole buttered pan or place a baking sheet at the bottom of the pan
- Sift the flour and baking powder in one bowl and set aside
- In another bowl, add the butter and sugar and whisk using hand-held mixer until light and fluffy. This should be for about 5 minutes
- Break the eggs into a small bowl and add the vanilla and caramel extract, add the egg one at a time into the creamed butter and whisk to combine. Add the milk and mix to combine
- Once combined, add the sifted flour and baking powder (if using) and gently fold into the wet ingredients with a spatula until well combined and smooth.
- Divide the cake batter into the cake pan evenly and bake in the oven for 20 minutes or when the toothpick inserted comes out clean.
- Leave to cool for about 5 minutes and turn unto a cooling rack. Once cooled, sandwich the cakes with buttercream or strawberry jam and cream.Slice cake, serve and enjoy.