Vanilla Sponge Cake
Author: Viva La Buttercream
Prep Time: 10 Minutes
Cook Time: 60 Mins+ (varies depending on oven)
Total Time:70 minutes+
Yield: 2 x 6" x 4" Cakes
2 cups Self Raising Flour
1 1/2 cups Castor (Superfine) Sugar
2 Eggs Large
1 1/2 cups Milk Low fat or Light
2 Tablespoons Butterspread or Margarine Melted, but cool
2 Teaspoons Vanilla Essence/flavouring
Preheat your oven to 170℃ (340℉) for Conventional Ovens. Fan forced and convection oven heats may vary.
Cream together Sugar, butterspread, and eggs. Mix until mixture has thickened, and leaves soft ribbons when drizzled.
Alternately add flour, and milk, about 1/3 of a cup at a time, and mix until just combined before adding the next 1/3.
Once all flour and milk has been added, mix on medium to high speed for 2 minutes, then turn down speed and mix through vanilla essence.
Pour into a greased and lined tin, and bake immediately. Cake is done, when the centre springs back.
Chocolate Sponge (a light mild flavoured Chocolate Sponge) – add 2 Tabelspoons of high quality Cocoa Powder into flour, and add as usual.
Caramel – Exchange Caster Sugar, for Raw Caster Sugar (this adds subtle honey flavour), and add a few drops of flavouring. I like using Roberts Confectionary oils.
Sponge cakes do tend to stale fairly quickly, because of their soft crumb. You can safely get 3 days from a sponge before it starts to get a bit chewy.
Sponges taste better covered, and kept at room temperature, but refrigerate if you are using cream, or other perishable fillings.
This recipe is NOT recommended for carving/sculpted cakes, or for fondant covering, as it has a soft, loose crumb. For carving, pound cakes or mudcakes are much better.