Vanilla Sponge Cake

[lt_recipe name=”Vanilla Sponge Cake” servings=”2×6″x3″” prep_time=”10M” cook_time=”60M” total_time=”1H10M” difficulty=”Easy” print=”yes” image=”https://www.vivalabuttercream.com/wp-content/uploads/2017/01/Vanilla-Sponge-Cake.jpg” ingredients=”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” ]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[/lt_recipe]

NOTES

Cooking times will vary, so check your cake at 60 minutes. Its done when the centre is bouncy, or a skewer comes out clean.

Variations
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.

Shelf Life
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

8 thoughts on “Vanilla Sponge Cake”

  1. Hi!! I was just printing off your recipe for your Vanilla Sponge Cake and the recipe has lines through some of the ingredients is there a reason for that or is it just my computer? I watched your video how to frost a cake with buttercream and sharp sides. I Loved it sometime i just need a refresher course!! I’m going to the Cake Fair in Orlando in Oct. for the first time, I hope to see you there!! Thank you for sharing your knowledge with all of us!! Sincerely, Karen

    1. Hi Karen! No, its not your computer! Ever since I tinkered with my website, funny little quirks like that have popped up! It used to have a link that would let you search recipes by ingredient, but I just haven’t gotten around to fixing them all yet! Should be sorted soon! And be sure to some say hi at Cake Fair!

  2. Hi! Been watching allyour videos they are great! Having real trouble with my vanilla sponge cake… burnt bottomAnd sides.. i have a light tin and changed the heat etc.. all the usual stuff but it really is 50/50 sometimes it comes out ok sometimes not.. any ideas on how to improve?

    1. Sounds like your oven is too hot? Maybe get hold of an oven thermometer, and check your oven temperature. If sometimes its ok, it suggests that its something that changes, and if your oven temperature is unpredictable, that could be your problem.

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