Vanilla Sponge Cake


250g softened butter or baking spread (spreadable consistency)

250g caster sugar or S&C Velvet Vanilla flavour icing sugar

4 large free range eggs

250g Self Raising Flour (or AP with appropriate amount of baking powder)

10mls Vanilla Extract

4 tablespoons milk


Preheat oven to 160C/150F, and prepare 2 x 8” round or 3 x 6” round cake pans. I grease mine and line the bottom with a circle of baking paper. Cream together the butter and sugar in a stand mixer with paddle attachment (or electric hand mixer) until pale, soft and creamy. Scrape the bowl down half way through. Add eggs one at a time incorporating each one fully before adding the next. If mixture curdles add a tablespoon of flour. Add vanilla milk and half the flour and beat on low speed. Scrape the bowl down and add remaining flour, mixing until just incorporated. Don’t overmix! Finish by hand with a spatula to make sure there are no unmixed pockets of flour. Divide between your cake tins and bake at 160C for 35 – 40 minutes or until a skewer comes out clean. Your cake should be golden brown and just coming away from the edges of your tin.

You can change the flavour of this recipe by substituting any of the Sugar and Crumbs flavoured icing sugars for the caster sugar 😀

Tip: Using a baking belt like this one from PME reduces caramelisation on the sides and top of your cake. If using bake lower and slower!

Tip: If you need to scale a recipe up or down, check out this article