[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]
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