The Classic Vanilla Cake

It’s the go to cake, it’s a classic, it’s the one that everyone wants to master- it’s the vanilla sponge! It was the first thing I ever baked as a little girl and it’s the one where my love of baking started. I remember my mum and my gran teaching me how to cream the sugar and the butter together with a wooden spoon, and me complaining that it’s taking to long and my arm was sore. I quickly stopped moaning over the years when we got an electric mixer and that when I discovered and an all in one recipe.

The vanilla cake can be used for many things; it can be a great layered cake or as a cupcake mixture. The recipe that I am going to share has enough mixture for 1 layer in a 10cm tin or enough for 12 dozen cupcakes. I find that my cakes rise well and are nice and fluffy with this recipe.

Ingredients

•    125g self rising flour
•    125g caster sugar
•    ¼ teaspoon bicarbonate of soda
•    125g unsalted butter
•    2 large eggs
•    ¼ teaspoon vanilla extract
•    1 ½ tablespoons whole milk

Method

1. Preheat oven to 170°C and either grease baking tins of line the cupcake tray with cupcake liners.
2.   Sift the dry ingredients into a large bowl and mix to combine.
3.   Then add the butter and the eggs and beat for about a minute.
4.   Add the vanilla into the milk in a jug or a small bowl and then add to the mixture gradually. Beat until well combined.

5.   Fill paper cases or cake tins and bake for around 20 minutes. You can check by seeing if a skewer comes out clean or until they spring back after touching them. Leave to cool and then decorate as you wish.

I love to put buttercream on top of my cupcakes and sometimes if I can’t be bothered washing up MORE dishes I just put a bit of chocolate on top of the warm cupcake and let it melt.

If I were making it into a layered cake, I would do x3 or x4 the recipe.

I hope you enjoy baking this classic cake, Happy baking!

Lynsay

 

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