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Soft vanilla sponge cake

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200 g self-raising flour
200 g butter extra for coating the cake tins
160 g caster sugar
3 large eggs
1 tablespoon vanilla extract substitute with 1 teaspoon of vanilla bean paste
4 tablespoons milk full fat or semi-skimmed
½ teaspoon baking powder optional


• Preheat the oven at 180C/375F or 160C/320F (fan oven)

• Prepare the baking tins (2 X 8-Inch). Grease cake tin and line the bottom with a parchment paper.

• Using a hand mixer or stand mixer

• Start by creaming the sugar and butter together until light and fluffy. This should be about 3 to 5 minutes

• Then add the eggs one at a time along with the vanilla essence and mix until combined

• Add the flour and (baking powder if using).

• Using a wooden spoon or spatula, fold the flour into the mixture until well combined. Lastly, add the milk and mix till well incorporated into the batter.


• Divide the batter between the prepared tins and bake in the oven for between 25 to 30 minutes or until skewer/cake tester comes out clean.

Remove cake from the oven and leave to cool (2 to 5 minutes), remove from the tin and place on a cooling rack.

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