Vanilla Sponge Cake
- 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
- Step 1 2 cups Self Raising Flour
- Step 2 1 1/2 cups Castor (Superfine) Sugar
- Step 3 2 Eggs Large
- Step 4 1 1/2 cups Milk Low fat or Light
- Step 5 2 Tablespoons Butterspread or Margarine Melted, but cool
- Step 6 2 Teaspoons Vanilla Essence/flavouring
Cooking times will vary, so check your cake at 60 minutes. Its done when the centre is bouncy, or a skewer comes out clean.
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