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Vanilla Sponge

Who doesn't love a good sponge? And the best part is there are so many ways this classic cake can be topped/filled making it something anyone and everyone will enjoy.

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Makes one, six inch cake
125g butter
125g golden caster sugar
100g egg (2)
125g self-raising white flour
1/2 tsp vanilla extract

  • Line cake tin with baking paper, a circular piece for the bottom and strips for the sides
  • Preheat oven to 180c / 160c fan
  • Melt butter in a non stick pan that will be big enough to hold all of the ingredients
  • Once melted take the pan off of the heat and stir in sugar until combined
  • Crack eggs into a bowl, break up the yolks before pouring into the pan to easily incorporate into the batter
  • Stir in vanilla
  • Add self-raising flower and mix until there are no lumps
  • Pour batter into cake tin
  • Bake for 35-40 minutes
  • Test with toothpick, if clean cake is done. If not return cake to oven for an additional 5 minutes and toothpick test again
  • Let cool until you can handle the cake tin then remove cake and baking paper to cool completely
  • Top or fill as desired

Photo shows a vanilla sponge filled and topped with caramel buttercream and a caramel puddle.



Added by: Steven Rosam

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