Best Ever Vanilla Sponge Cake Recipe & New & Improved
Recipe Overview
Overview
This Vanilla Sponge Cake recipe is a delightful treat that combines the richness of butter with the moisture of buttermilk, creating a cake that is both fluffy and flavorful. The use of vegetable oil alongside butter not only enhances the cake’s texture but also helps it stay fresh longer. The process begins with creaming the butter and sugar, followed by the careful addition of eggs and dry ingredients, ensuring a light and airy batter.
One of the standout features of this recipe is the incorporation of buttermilk, which adds a subtle tang and contributes to the cake’s moistness. The baking time is crucial, as the cake should be checked with a skewer to ensure it is perfectly baked without being overdone. The result is a beautifully risen cake that can be layered or served plain, making it versatile for any occasion.
Whether you’re celebrating a birthday or simply indulging in a sweet treat, this Vanilla Sponge Cake is sure to impress. The combination of flavors and textures makes it a favorite among bakers and cake lovers alike. Don’t forget to share your creations on social media using the hashtag #CupcakeJemma, as this cake is bound to become a staple in your baking repertoire.
Recipe Details
Steps & Tips
Grease the cake tins to prevent sticking.
Preheat the oven to 170°C.
Tip: For a non-fan oven, increase the temperature to 185-190°C.
Sift 600g of self-raising flour and add 1/4 teaspoon of sea salt.
Combine 180g of buttermilk with 1.5 teaspoons of vanilla extract.
Crack 9 eggs into a bowl.
Add 420g of soft butter and 525g of caster sugar to the mixer.
Start mixing on a slow speed, then increase to medium for 1.5 to 2 minutes.
Add the eggs one or two at a time, mixing in between.
Scrape down the sides of the mixer to ensure all ingredients are combined.
Add a cup or half a cup of dry ingredients to the mixture.
Add the buttermilk and vanilla mixture to the batter.
Fold in the remaining dry ingredients until combined.
Tip: Add a bit of dry ingredients before the wet to prevent curdling.
Tip: Minimize mixing once the flour is added to avoid a tough cake.
Finish mixing by hand to avoid overworking the batter.
Divide the batter evenly among the four prepared tins.
Level the batter in the tins with a palette knife.
Bake the cakes for 26 to 28 minutes.
Check if the cakes are done by inserting a skewer.
Tip: Buttermilk helps keep the sponge moist for longer.
Tip: Using a combination of butter and oil provides a balance of flavor and moisture.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using buttermilk in cake recipes helps keep the cake moist and extends its shelf life.
- •The combination of butter and oil in cake recipes provides a balance of flavor and moisture.
- •Self-raising flour contains baking powder, which helps the cake rise.
- •Beating the mixture for the right amount of time is crucial for achieving the desired texture.
