My Favourite Cake
Classic vanilla sponge cake
A light and fluffy vanilla sponge cake that's perfect for any occasion and makes an excellent base for layered cakes.
Equipment
Ingredients
Cake Batter
all-purpose flour (dry)
250 g
granulated sugar (dry)
200 g
butter (room_temperature)
150 g
large eggs (room_temperature)
3 piece
milk (room_temperature)
120 ml
baking powder (dry)
10 g
vanilla extract (liquid)
5 ml
Instructions
Preheat oven
Preheat the oven to 180°C and prepare a cake tin.
Cream butter and sugar
Beat butter and sugar together until light and fluffy.
Add eggs
Add eggs one at a time, beating well after each addition.
Mix dry ingredients
Sift together flour and baking powder.
Combine wet and dry ingredients
Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour. Add vanilla extract.
Bake the cake
Pour batter into prepared tin and bake for 30-35 minutes until a toothpick comes out clean.
Cool the cake
Let the cake cool in the tin for 10 minutes, then transfer to a wire rack.
Original recipe
Storage
Store in an airtight container. Can be frozen wrapped in plastic wrap and foil.
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