Vanilla Sponge WRITTEN Recipe & Method (Flat Layers and No Baking Belts Needed)
- Apr 15
- 1 min read
Updated: 3 days ago
This delicious sponge is perfect for Tiered Cakes and Cake Carving, Rises beautifully but barely domes which means you don’t have to trim off the tops if you don’t want too.
Ingredients
8 Inch Round, 4 Inch Deep Cake
400g Self Raising Flour
400g Caster Sugar
400g (Baking margarine)
8 Large Eggs
2 tsp Vanilla Extract
6 Inch Round, 4 Inch Deep Cake
300g Self Raising Flour
300g Caster Sugar
300g (Baking margarine)
6 Large Eggs
1 ½ tsp Vanilla Extract
Method
Beat Sugar and Baking margarine until light and fluffy, You will know when it is ready as you will no longer be able to see any of the sugar grains.
Beat the eggs separately in a Jug and add vanilla extract
Pour some of the eggs into the beaten sugar and margarine whilst beating and mixing, be carful not to overbeat and it can be helpful to add a spoonful of your flour to prevent curdling.
Continue this process until it is all combined
Fold in the remaining flour and add the cake batter to Two 8 Inch Round cake tins that you have lined with plenty of baking paper
Bake at 180`C fan assisted for 45 to 50 minutes, the 6 Inch cake may take a little longer, if you place a piece of baking paper over the top of the cake tins whilst baking it will help prevent it going too brown.
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