Description
A light and fluffy vanilla sponge cake, perfect for any celebration or as a delightful treat with tea or coffee. Easily customizable with toppings.
Ingredients
Scale
- 250 g self-raising flour
- 180 g to 200 g caster sugar
- 250 g softened unsalted butter
- More butter for greasing the pans
- 2 teaspoons vanilla extract
- 2 tablespoons full-fat milk
- 1/2 teaspoon salted caramel extract (optional)
- 1 teaspoon baking powder
- 4 medium eggs (at room temperature)
Instructions
- Preheat your oven to 180°C (350°F) or 160°C (320°F) for a fan oven.
- Grease two 8-inch cake pans with butter and dust with flour.
- Sift the self-raising flour and baking powder into a bowl and set aside.
- In another bowl, whisk softened butter and caster sugar until light and fluffy, about 5 minutes.
- Add the eggs one at a time to the creamed butter, whisking to combine, along with the vanilla and optional caramel extract.
- Mix in the full-fat milk until combined.
- Gradually fold in the sifted flour and baking powder until smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for about 20 minutes, or until a toothpick comes out clean.
- Cool in the pans for 5 minutes, then turn onto a cooling rack. Sandwich with buttercream or jam, slice, and enjoy!
Notes
Make sure your eggs are at room temperature for better mixing. Don’t overmix the batter; fold in the flour gently to keep the cake light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg