Vanilla Sponge Cake
175g ‘Stork’ butter (or any other unsalted baking butter)
175g Caster sugar
1/2 teaspoon vanilla extract
175g Self Rasing flour
1 teaspoon baking powder
Optional: Icing/confectionary sugar for dusting
As promised, here I am filling up my ‘recipes page’. This is one of my favourite recipes to make because it’s so quick and easy!
Preheat the oven to 170°c (Electric)/150°c (Fan assisted)/Gas Mark 6. Using an electric or handheld whisk, cream the butter in a mixing bowl until smooth for 10-15 seconds. Add the sugar and whisk into the butter, using a spatula to scrap down the sides of the bowl and underneath the mixture. Add the vanilla extract by folding it into the mixture with the spatula. Then add the eggs one by one- crack the first egg into a separate bowl and whisk with a fork for a few seconds. Add this egg to the main cake mixture and whisk for a few seconds; repeat this method for the remaining eggs. Sieve half of the the flour and baking powder over the mixture and whisk together. Add the remaining flour and baking powder and whisk until smooth and pale in colour.
Grease a cake tin with no more than a teaspoon of butter, or alternatively line the tin with greaseproof paper. If using a small baking tin (e.g. 18-20cm) then consider halving the cake mixture and creating a sandwich-cake, otherwise pour the entire mixture into the tin. Bake for 30minutes. When checking that the cake is fully cooked, insert a skewer or cocktail stick into the centre of the cake. If the skewer/cocktail stick comes out dry with crumbs attached then congratulations you have successfully baked your cake! However, if the skewer/cocktail stick comes out wet with mixture then put the cake back in the oven until done. When baked, allow the cake to cool for 15-20mins before turning onto a wire rack to cool. Dust the cake with icing sugar before serving.
Alternative Vanilla Sponge recipes
- Create a sandwich-cake (Victoria sponge) by halving the mixture, or if you’re up for the challenge, mix two batches of cake and create a larger than life sandwich-cake! While the cakes are cooling down, whisk double cream (est. 80ml) with a few of tablespoons of icing sugar. Whisk until the cream is a thick consistency, then use a palette knife to spread it over the top of one of the cakes. Turn the other cake upside down and spread a generous amount of strawberry jam on the bottom of the cake. Then carefully place the cake with jam on top of the cake with cream. Dust with icing sugar to finish. (Add fresh strawberries or berries for a summer twist!)
- Squeeze half a lemon into the cake mixture for a zesty kick.
- Or add chocolate chips to the cake mixture for a richer taste.
Happy Baking! xoxo