Perfect vanilla sponge

Get the perfect sponge every time with my fool proof recipe! This super easy recipe produces a lovely light, tasty sponge and is my staple go to for any last minute cake requirements!

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What you’ll need:

  • 225g self Raising Flour
  • 225g unsalted butter or margarine
  • 225g caster sugar
  • 4 eggs
  • 2 tsp vanilla essence
  • 1 tsp baking powder
  • 100g unsalted butter
  • 200g icing sugar
  • 2 tbsp milk
  • 100g Raspberry jam
  • 1 8 inch cake tin, greased and lined

To bake:

  • Preheat your oven to gas mark 6/180 degrees
  • Combine the butter and caster sugar in the bowl of a freestanding mixer fitted with the beater attachment, or use a handheld electric beater. Beat until combined, light and fluffy
  • In a separate bowl sieve together the flour with the baking powder and set to one side
  • Add the vanilla essence to the butter and sugar mix and beat to combine
  • Add the eggs one at a time, with one spoon of the weighed and sieved flour and beat until all eggs have been added and the mixture has been just combined
  • Gently fold in the rest of the flour using a spatula or metal spoon. Use a figure of 8 motion bringing the mix from the bottom of the bowl up to the top and continue until all of the flour has been combined into the mix
  • Pour the batter into the prepared cake tin, level off and put in the oven to bake for 20-25 minutes until golden brown and a skewer inserted into the middle of the cake comes out clean
  • Leave to cool for 5 minutes before turning out of the tin to cool completely on a wire rack
  • Whilst the cake is cooling make your topping by beating 100g of unsalted butter until light and creamy and then gradually adding your weighed icing sugar until fully combined.
  • Continue to beat until you have lovely light buttercream, adding 2 tbsp milk to get a silky smooth consistency
  • Once your cake is completely cooled top with the buttercream, using a piping bag and nozzle if you want to be fancy, or spreading on if you’re just all about the taste!
  • Then add the raspberry jam and enjoy!

Note: If you’d like to make a traditional victoria sponge you can either halve your cake once cooled and use your buttercream and jam as filling, or double your sponge mixture and bake two cakes and fill.

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