Description
A classic, light, and fluffy vanilla sponge cake perfect for any celebration or as a sweet treat.
Ingredients
- 250 g self-raising flour
- 180 g to 200 g caster sugar
- 250 g softened unsalted butter
- More butter for greasing the pan
- 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 the oven to 180°C (350°F) or 160°C (320°F) for a fan oven, placing the shelf in the middle.
- Grease two 8-inch cake pans with butter and dust with flour.
- Sift flour and baking powder into a bowl and set aside.
- Beat softened butter and sugar with a hand-held mixer until light and fluffy, about 5 minutes.
- In a small bowl, whisk eggs and add vanilla and caramel extracts, adding eggs one at a time to the creamed butter and mixing well.
- Add milk and mix until combined.
- Gently fold the sifted flour and baking powder into the wet ingredients until the batter is smooth.
- Divide the batter between the prepared cake pans and bake for about 20 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 5 minutes before transferring to a cooling rack.
- Once cool, sandwich the cakes with buttercream or jam, slice, and serve.
Notes
For best results, ensure all ingredients are at room temperature. Avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American