Easy Vanilla Sponge Cake Recipe
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 g caster sugar
- 400 g margarine
- 8 eggs
- 400 g self raising flour
- 2 tsp baking powder
- 2 tsp vanilla extract
Method
- Preheat oven 360ยฐF (180ยฐC) FAN.
- Grease and line 2 x 20cm (8 inch) round baking tins with greaseproof paper.
- Start by adding the margarine and sugar to a food processor and mix until light and fluffy.
- With the mixer on low, add the eggs a little at a time, making sure the eggs are fully incorporated before adding the next egg. You can add a little flour if you notice the mix is splitting slightly. Add the vanilla extract at this stage too.
- Sift the flour and add the baking powder before folding both into the mix with a large metal spoon. This will help keep the air in the mixture for a lighter sponge.
- Divide the sponge mix equally into the 2 baking tins.
- Place the tins on the same shelf in the oven for 30-40 minutes. Once cooked, the cake should be golden browned (you can check the middle is done by inserting a skewer and checking if it comes out clean).
- Carefully remove the sponges for the baking tins, removing the grease proof paper and allow to cool on a rack.