Soft Vanilla Sponge Cake♡

Name: Soft Vanilla Sponge Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10–12
Ingredients: 2 cups self-raising flour; ¼ tsp baking powder; ¼ tsp salt; 1 cup unsalted butter, softened; 1½ cups granulated sugar; 4 large eggs, at room temperature; 1 tbsp milk; 2 tsp vanilla extract; ½ cup double cream

A soft, buttery vanilla sponge with a light, tender crumb. The full recipe makes two 8-inch cakes, with quantities included for either one or two sponge layers.

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Prep time

20 mins

Cook time

30 mins

Serves

10–12

Difficulty

Easy

What you'll need

Ingredients

For two 8-inch vanilla sponges

The default quantities make two cakes in two 8-inch round pans. Select ×1 when making one sponge or ×2 when making both layers.

Cake quantity

2 cups self-raising flour
¼ tsp baking powder
¼ tsp salt
1 cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs, at room temperature
1 tbsp milk
2 tsp vanilla extract
½ cup double cream

Step by step

Method

Preheat the oven to 175°C. Grease and line two 8-inch round cake tins with baking paper. If making the ×1 quantity, prepare one tin instead.

Sift the self-raising flour, baking powder and salt into a mixing bowl, then set aside.

In a separate large bowl, beat the softened butter until smooth and creamy. Add the granulated sugar and beat until the mixture becomes noticeably paler, lighter and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the milk, vanilla extract and double cream until evenly combined.

Gradually add the sifted dry ingredients and mix on a low speed just until the batter is smooth. Do not continue mixing once the flour has disappeared.

Divide the batter evenly between the prepared tins and smooth the surfaces.

Bake for approximately 30 minutes, or until golden and a skewer inserted into the centre comes out clean. Allow the cakes to cool in their tins for 10–15 minutes before transferring them to a wire rack to cool completely.