Vanilla Sponge cake

Vanilla sponge cake is definitely an old time favourite…

It’s one of those classic timeless cakes. I have not yet met a person who doesn’t like a good Vanilla sponge cake. Vanilla cake always seems like a safe option for birthdays. (It must have something to do with the sweet but subtle vanilla taste)
Using high quality ingredients in this cake will improve the taste tremendously. So try not to skimp on the ingredients. The taste will not disappoint you.

This cake is buttery, soft, light and fluffy. The layers of the cake can be baked well in advance and then stored in the freezer as it freezes very well. When you have baked your cake, let it cool completely, wrap in plastic wrapping. 3 layers should do the job. Make sure to seal in the cake completely. You can now freeze your cake for up to a month.
Once I’m ready to decorate, I simply just take it out of the freezer.
I like icing / crumb coating my cakes from frozen. This way there are less crumbs to compete with. 😁

This recipe makes 2 8-inch (20cm) round cakes.

Ingredients

175g Unsalted butter (at room temperature)
270g White sugar
3 Eggs
10ml Pure Vanilla extract
325g Cake flour
1½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
250ml Buttermilk (at room temperature)

1. Preheat your oven to 180 ˚C . Grease your two 20cm round cake tins.
2. Using an electric mixer ,beat the butter and sugar till light and fluffy. Add the eggs one at a time, mixing well after adding each egg. Stir in the vanilla.
3. In a separate bowl sift together the flour, baking powder, baking soda and salt. Add the flour mixture alternating with the buttermilk to your egg mixture.
4. Pour into your prepared tins.
5. Bake for 25-30 minutes, or until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool in the tins for about 15 minutes before you take them out. Transfer them to your cooling racks and allow to cool completely.

Assemble your cake by sandwiching the two halves together with your prepared icing. Check out by post about different icings and some great recipes. https://livingdelish.com/5-great-icing-types-to-try-today/
A good buttercream icing rounds this cake off perfectly.

Basic Buttercream

175g Unsalted butter, at room temperature
4-6 cups on sifted icing sugar
90ml milk
7ml vanilla extract

Using an electric mixer, beat the butter until light and fluffy. On a low speed, add 2 cups of icing sugar to incorporate.
Increase the speed and beat again to light and fluffy. Add the milk and the vanilla and mix in.
Lower the speed and add 2 cups of icing sugar. Slowly increase the speed and mix until fluffy. If necessary you can add another two cups of icing sugar. It all depends on how spreadable or stiff you would like your icing.

Spread your icing over your cake. And enjoy!