This is a moist vanilla sponge cake which can be molded and iced to suit any occasion. It's a firm mix so perfect for using in a multi-layered cake, a patterned cake mold, or as I did here, in two sandwich tins. I've used a chocolate 'frosting' this time, but in the past have had great success with strawberry jam in the middle and a vanilla buttercream icing on top. See my grandmother's cream layer cake for quantities.
Preheat the oven to 180ºC and line the bottom of two 20cm sandwich tins with greaseproof paper.
250g plain flour
125g unsalted butter
200g caster sugar
3 large eggs
200ml buttermilk
1½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
1½ tsp vanilla extract
Sieve the dry ingredients into a bowl.
Measure out the buttermilk and stir in the vanilla extract.
Cream the butter and sugar together in a large bowl until pale and fluffy. Then add the eggs, one at a time, whisking carefully to make sure they are well combined. Now add the flour mixture bit by bit alternating with the buttermilk until you have a loose cake mix.
Divide the mixture between the two tins and bake for about 30 minutes or until a skewer inserted in the middle comes out clean.
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