A vanilla sponge should be moist and act as the perfect base for showing off a range of fillings and frostings. An essential mix, if done right, will be light and airy and a favorite with everyone.
Take a look at our vanilla sponge cake recipe…it’s easy, but delicious!
For the Cake
You will need;
• 225g unsalted butter or margarine at room temperature
• 225g caster sugar
• 4 medium eggs, beaten
• 2 tsp vanilla extract
• 225g self-raising flour
• A dash of milk, to loosen the mixture
1. Preheat the oven to 180°c or gas mark 4
2. Grease and line with non-stick baking paper 2 x 18xm round cake tins
3. Cream the sugar and butter together in a bowl, mixing until it is light and fluffy
4. Gradually pour in the eggs, and make sure you beat the mixture well in between additions – add the vanilla extract at this stage too
5. Add in the flour, folding it into the mixture using a large metal spoon, a spoonful at a time. If the mixture becomes too stodgy, add a little milk. Make sure your mixture is combined well, pale in colour and has no lumps
6. Using a spatula, divide the mixture between the two tins, then place in the oven
7. Leave them to bake for around 20 to 25 minutes until golden brown on top and a skewer comes out clean when you insert it into the middle of the cakes
8. Remove from the oven and allow to cool slightly
9. Once cool enough to handle, take the cakes from the tins, and put them on a wire cooling rack. Allow them to cool completely before sandwiching together
Vanilla sponge fillings
A vanilla sponge, although moist, goes well with a little extra sweetness and sauce is the perfect way to hold the cakes together. Why not try these fillings?
• 140g soft, unsalted butter
• 280g icing sugar
• 1 to 2 tbsp milk
Mix all the ingredients together in a bowl. When your cakes are cool, spread the mixture on the base of one cake, and then lay the other cake on top.
You can flavor and color buttercream with food coloring or flavor extracts such as vanilla, rosewater, mint and so on.
Add Jam or Lemon Curd – On the underside of the top layer of cake, either spread a thin layer of your favourite jam or lemon curd, before sitting the cake on top of the buttercream.
Double Cream and fruit – for an extra special occasion, ramp up the decadence by whipping double cream until it holds its shape. Spread this on the base of one cake. Use in-season fruits on top of the cream (fresh sliced, strawberries, along with blueberries and raspberries make for a great summer cake). Dust the top of the cake with icing sugar.
Sweeten the Buttercream – if you really want to impress, swirl lemon curd loosely through a lemon flavoured butter cream (use lemon extract for a zingy lemon taste without the tartness). For a chocolate version, heat chocolate spread so that it is soft, loosen with a little milk and swirl this through the buttercream.
Which one will you try first?