Vanilla Sponge Cake
Vanilla Sponge Cake
Ingredients
- 170 grams caster sugar
- 170 grams self raising flour
- 170 grams butter, softened
- 3 eggs, large
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1/2 splash milk, as needed to reach desired consistency
Instructions
- 1
Preheat your oven to 160°C (fan oven setting). Grease and flour one or two 8-inch cake tins, or line them with parchment paper.
⏱️ 5 min•🌡️ 160
- 2
In a large mixing bowl, combine the caster sugar, self raising flour, softened butter, eggs, baking powder, and vanilla extract.
⏱️ 3 min
- 3
Using an electric hand mixer (or a stand mixer with a paddle attachment), mix all the ingredients well until they are mostly combined and form a thick batter.
⏱️ 4 min
- 4
Add a splash of milk to the mixture. Continue mixing on medium speed until the batter is smooth and well-combined, scraping down the sides of the bowl as needed. Be careful not to overmix.
⏱️ 3 min
- 5
Divide the cake batter evenly among the prepared cake tins. You can use a kitchen scale to ensure even distribution for level cakes.
⏱️ 3 min
- 6
Bake the cakes in the preheated oven for 20-25 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. The cakes should be golden brown and spring back when lightly touched.
⏱️ 25 min•🌡️ 160
- 7
Once baked, remove the cakes from the oven and let them cool in their tins for about 10-15 minutes. Then, carefully invert them onto a wire rack to cool completely. This passive cooling time is crucial before decorating.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Sponge Cake
- 170 grams caster sugar
- 170 grams self raising flour
- 170 grams butter, softened
- 3 eggs, large
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1/2 splash milk, as needed to reach desired consistency
Instructions
- 1
Preheat your oven to 160°C (fan oven setting). Grease and flour one or two 8-inch cake tins, or line them with parchment paper.
⏱️ 5 min•🌡️ 160 - 2
In a large mixing bowl, combine the caster sugar, self raising flour, softened butter, eggs, baking powder, and vanilla extract.
⏱️ 3 min - 3
Using an electric hand mixer (or a stand mixer with a paddle attachment), mix all the ingredients well until they are mostly combined and form a thick batter.
⏱️ 4 min - 4
Add a splash of milk to the mixture. Continue mixing on medium speed until the batter is smooth and well-combined, scraping down the sides of the bowl as needed. Be careful not to overmix.
⏱️ 3 min - 5
Divide the cake batter evenly among the prepared cake tins. You can use a kitchen scale to ensure even distribution for level cakes.
⏱️ 3 min - 6
Bake the cakes in the preheated oven for 20-25 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. The cakes should be golden brown and spring back when lightly touched.
⏱️ 25 min•🌡️ 160 - 7
Once baked, remove the cakes from the oven and let them cool in their tins for about 10-15 minutes. Then, carefully invert them onto a wire rack to cool completely. This passive cooling time is crucial before decorating.
⏱️ 60 min