My most requested cake has got to be my vanilla cake. It’s generally paired with a thin layer of Raspberry Conserve and a lovely thick layer of my melt in the mouth Swiss Meringue Buttercream.
I’ve been making this cake for years and I love it because it’s very easily adaptable, it’s great for making structured cakes, and it retains its moisture….even if you over bake it 🙈 (Hey, it’s happens! 😬)
There is a lot of sugar in it…although it’s not a crazy sweet cake…which makes a lovely crunchy top when you take it out the oven. This is my husband’s favourite part and I’ll sometimes cut it off for him to enjoy.
The reason the cake is so lovely and moist (I don’t enjoy that word either!) is because I don’t use egg yolks, which can easily dry a cake out if too much is used. It’s an all butter cake with milk added as well. It’s definitely a must try.
I feel somewhat guilty talking about how delicious it as, especially as I’ve gone vegan quite recently. I’ve been making all sorts of gorgeous desserts using just plant based ingredients, and they are incredibly tasty. You literally wouldn’t even know the difference. So I’ll share my ‘old’ recipe…and if you’re interested in trying vegan recipes, let me know. I’d be happy to share them! I make a super tasty vegan cupcake too 🥰
So without further ado..
Here’s my Vanilla Sponge Cake Recipe! Please let me know if you’ve tried it. I’d LOVE to hear your thoughts 💕
I used to line my cake tins but it’s such a faff!! Now I just pour a bit of vegetable oil in to my pans, give it a swirl, sprinkle in some flour…BAM…done. No sticking, easy to release 🙌🏻 This recipe will give you one lovely tall 8inch cake. I bake it in two tins. If I want an extra tall 6inch cake I just use 3 or 4 6inch round cake tins.
Vanilla Cake Recipe
- 8 Oz Unsalted Butter
- 21 oz Granulated Sugar
- 12 oz Milk
- 6 Egg Whites
- 16 oz Plain/All Purpose Flour
- 2 1/4 tsp Baking Powder
- 1 Tbs Vanilla Extract
- Preheat your oven to 180 degrees Celsius. My oven runs hot so I bake at 150 degrees. This will ensure a lovely flat top as well which means less waste!
Grease your pans with a some vegetable oil and flour (no parchment needed, your cakes will pop right out!) Cream your butter and sugar until light in colour and fluffy in texture. Add your vanilla extract.
- Add the egg whites slowly, then whip until very airy.
- In the meantime combine the flour, salt and baking powder in a bowl. You don’t need to sift...I’ve tested this multiple times and the outcome isn’t worth the hassle of sifting
- Add 1/4 of the flour mixture to the eggs, then alternate with the milk, ending with the flour mixture. It’s totally normal to have a almost curdled looking batter when adding the milk. Once you finish with the flour, you won’t even notice.
- Pour into prepared 8inch pans.
- Bake for 45 minutes. This might require more baking time. This will depend on the size of cake tin you use as well as how hot your oven runs.