Servings: 2×6″x3″ Prep Time: 10 Minutes Baking Time: 60 Minutes
2 cups Self Raising Flour
1 1/2 cups Castor (Superfine) Sugar
2 Eggs Large
1 1/2 cups Milk Low fat or Light
2 Tablespoons Butterspread or Margarine Melted, but cool
2 Teaspoons Vanilla Essence/flavouring
Cream butter and sugar until light and creamy. Add eggs one at a time, and mix until just combined. Add vanilla ( and any other flavourings you wanted to add).
Alternate adding flour and milk in about 1/3 of a cup measures at a time, mixing until just combined.
Mix on medium high for 2 minutes, and bake for about an hour, or until a skewer comes out clean.
NOTES
Cooking times will vary, so check your cake at 60 minutes. Its done when the centre is bouncy, or a skewer comes out clean.
VariationsChocolate Sponge (a light mild flavoured Chocolate Sponge) – add 2 Tabelspoons of high quality Cocoa Powder into flour, and add as usual.
Caramel – Exchange Caster Sugar, for Raw Caster Sugar (this adds subtle honey flavour), and add a few drops of flavouring. I like using Roberts Confectionary oils.
Shelf LifeSponge cakes do tend to stale fairly quickly, because of their soft crumb. You can safely get 3 days from a sponge before it starts to get a bit chewy.
Sponges taste better covered, and kept at room temperature, but refrigerate if you are using cream, or other perishable fillings.
This recipe is NOT recommended for carving or sculpted cakes.
![I know I’m rubbish at posting updates nowadays, but look! Our first official harvest! ❤️🌱
We harvested 3 itty bitty potatoes (which were DELICIOUS), as well as some tender Kale, spinach, sage, basil and a little thyme.
It’s little, but we are so proud, and next year will be EPIC 🙌🏻
Also made some Anzac biscuits and some triple Chocolate cookies, because reasons 🍪 #homegarden #veggiegarden #cookies
[ID 1: a small plate with three small muddy potatoes, a small pile of perpetual spinach, a few basil leaves, sage, and a small sprig of thyme]
[ID 2: Anzac and triple choc cookies cooking on racks in the kitchen with fading afternoon sun behind]](https://kerriewyer.com/wp-content/plugins/instagram-feed/img/placeholder.png)
HiI just want ask you a question, can I use your sponge cake recipe to make cupcakes.Thank you
Sure can!
Thank you so much
Thank you
Hi!! I was just printing off your recipe for your Vanilla Sponge Cake and the recipe has lines through some of the ingredients is there a reason for that or is it just my computer? I watched your video how to frost a cake with buttercream and sharp sides. I Loved it sometime i just need a refresher course!! I’m going to the Cake Fair in Orlando in Oct. for the first time, I hope to see you there!! Thank you for sharing your knowledge with all of us!! Sincerely, Karen
Hi Karen! No, its not your computer! Ever since I tinkered with my website, funny little quirks like that have popped up! It used to have a link that would let you search recipes by ingredient, but I just haven’t gotten around to fixing them all yet! Should be sorted soon! And be sure to some say hi at Cake Fair!
Hi! Been watching allyour videos they are great! Having real trouble with my vanilla sponge cake… burnt bottomAnd sides.. i have a light tin and changed the heat etc.. all the usual stuff but it really is 50/50 sometimes it comes out ok sometimes not.. any ideas on how to improve?
Sounds like your oven is too hot? Maybe get hold of an oven thermometer, and check your oven temperature. If sometimes its ok, it suggests that its something that changes, and if your oven temperature is unpredictable, that could be your problem.