My Favourite Vanilla Sponge Recipe

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When I was younger I was never into baking. I really can’t say that I was one of those people that you would always find in the kitchen with my mother, trying to help and picking up tips. This comes as a surprise to a lot of people, especially considering it’s the way I pay the bills these days, and that its such a huge part of my life.

I do have one very clear memory of being around 7 and deciding that I was going to bake cupcakes for my mother and surprise her when she got home from work. Needless to say, with a batch of ingredients that was limited to flour water and sugar and a whole lot of blue food colouring I ended up with not so yummy blobs of blue dough. My mother, being the amazing mother that she is, still took a bite and ooohed and aaahed at how delicious they were. (She still does that!)

These days my recipes are a bit more structured and my cakes and cupcakes taste a heck of a lot better. One of the recipes that I first used to bake cakes is a Vanilla Sponge Cake recipe.

The sponge is light and fluffy and tastes amazing even with a simple vanilla buttercream. I still use this recipe for my vanilla layer cakes and it’s a winner every time.

Vanilla Sponge Cake

480g flour (4 cups)
2tsp Baking Powder
1.5 tsp Baking Soda (Bicarb)
Pinch of Salt
225g of Unsalted Butter
400g (2 cups) Sugar
2 tsp Vanilla Essence
4 Large Eggs
2 Cups of Buttermilk

Method

Preheat the oven to 180C
Sift together the flour, baking powder, baking soda and salt and set aside.
In an electric mixer or using a hand mixer to cream together the butter and sugar until smooth, light and fluffy.
Add in the vanilla essence and mix
Add in the eggs one at a time, making sure that you scape down the bowl properly after each egg is beaten in
Add the buttermilk. Don’t be alarmed if the mixture looks curdled, it’s meant to 🙂
Add the flour in 3 batches, mixing until it’s just combined. Be careful not to overmix. The batter does not need to be perfectly smooth.

Empty the batter into 2 10″ lined cake tins and bake for 40 minutes.

The cakes are done when a skewer comes out clean or the sponge springs back when gently pressed in the centre.

Leave the cakes to cool before removing from the cake tins.

Frost as you like or enjoy like I do, with some ice cream !

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