Description
A classic light and fluffy vanilla sponge cake, perfect for any occasion.
Ingredients
Scale
- 250 g self-raising flour
- 180 g to 200 g caster sugar
- 250 g softened unsalted butter
- More butter for greasing the pan
- 2 teaspoons vanilla extract
- 2 tablespoons full-fat milk
- 1/2 teaspoon salted caramel extract (optional)
- 1 teaspoon baking powder
- 4 medium eggs
Instructions
- Preheat your oven to 180ยฐC (350ยฐF).
- Butter and flour two 8-inch cake pans to prevent sticking.
- In one bowl, sift together the flour and baking powder.
- In another bowl, beat the softened butter and caster sugar until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla and caramel extracts, and combine.
- Stir in the milk and mix until everything is well combined.
- Gently fold the flour mixture into the wet ingredients until the batter is smooth.
- Divide the batter equally between the two prepared pans.
- Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely before serving.
Notes
Make sure your butter is softened for easy creaming. Donโt overmix the batter to keep the cake light and airy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg