Wonderful Sponge Cake Recipe
Updated: Aug 21
I have tried a whole lot of vanillas sponge cake recipes to find the perfect balance between tastiness, fluffiness and easiness. So what have I found to share with you? A wonderfully tasty recipe to try at home.
180℃ on a Fan Oven
10 Minutes Prep
15 Minutes Bake
Wooden Spoon / Spatula
A tablespoon and a teaspoon
Baking tray & cupcake cases
175g Caster Sugar
175g Self Raise Flour
1 Teaspoon Vanilla Extract
Top tip - Print the tick sheet at the bottom of the page to follow along at home.
The How-To Part
Pop on your oven and prep your baking tray with the cupcake cases. This recipe makes me about 18 cupcakes but you can divide by 33% to get around 12.
Next, get your butter to room temp. This may mean warming it slightly in the microwave or any way you see fit. Whip the butter alone for a couple of minutes so it turns paler in colour.
Add in all of the caster sugar and mix until they are combine and creamy.
Add your eggs in one at a time. Give it a little whisk around between and in a spoon full of self-raising flour from your total 175g. Once all the eggs are in go for one last big whisk and add in the vanilla extract.
Finally, grab your wooden spoon or spatula to fold in the remaining flour. Use a figure of eight and put in a little at a time to make sure the cakes will be light and fluffy after they bake.
Now the messy part: spooning the mixture into the cups. Aim for a full spoon and hope to get in the middle of the cup for the evenest all-round bake and shape. I know full well that sometimes this just doesn’t happen so I use a damp cloth to clean up the edges before baking.
Pop your tray into the preheated oven for around 15 minutes. To check the bake is throughout you can use a cocktail stick.
There you have it! Soft, moist, wonderfully tasty vanilla sponge cake – the perfect base for any cake. Next up is filling icing, keep tuned for more x