Vanilla sponge cake

Updated at: Sun, 04 Feb 2024 22:39:48 GMT

Step 1

Preheat your oven to 180C/160C fan and line two 8"/20cm tins with parchment paper, and leave to the side.

Step 2

Beat together your butter and sugar for 3-4 minutes until light and fluffy!

Step 3

Add in your self raising flour, eggs and vanilla and beat again for a a couple of minutes until smooth.

Step 4

Try not to over beat - mix until it comes together and is smooth

Step 5

Split the cake mix between the two tins. I weigh it to make sure its even - each mix should weigh 500g each (roughly)

Step 6

Once in the tins, bake in the oven for 30-35 minutes, or until baked through. I check my cake is baked by using a skewer, and listening carefully to see if it bubbles!

Step 7

Once baked, leave to cool in the tin for 10 minutes, and then transfer to a wire rack to finish cooling.

Step 8

To make the buttercream, make sure your butter is at room temperature.

Step 9

Beat the butter on its own for 3-4 minutes, I use the paddle attachment.

Step 10

Once the butter is nice and supple, add the icing sugar in 1/2 at a time, and beat fully before adding any more in.

Step 11

Add in the vanilla, and beat again for 3-4 minutes until it's all come together.

Step 12

Carefully pipe or spread your buttercream onto the first cake, and then top with some jam.

Step 13

Add the second sponge on top and lightly dust with icing sugar

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