Classic Vanilla Sponge Cake
A light and fluffy eggless vanilla sponge cake that's perfect for any occasion. This versatile cake can be used as a base for many different types of cakes and desserts.
Ingredients
- 250g unsalted butter, softened
- 250g caster sugar
- 1 cup yogurt (for eggless version)
- 250g self-raising flour
- 2 tsp vanilla extract
- 2 tbsp milk
- 1/4 tsp salt
- 1 tsp baking powder
Instructions
- 1
Preheat the oven to 180°C (160°C fan) and line two 20cm round cake tins with baking paper.
- 2
In a large bowl, cream together the butter and sugar until pale and fluffy.
- 3
Add the yogurt and mix well until fully incorporated.
- 4
Sift in the flour, baking powder, and salt, then fold gently into the mixture.
- 5
Add the vanilla extract and milk, and mix until just combined. Don't overmix.
- 6
Divide the mixture evenly between the prepared tins and level the surface.
- 7
Bake for 25-30 minutes until golden and a skewer inserted comes out clean.
- 8
Allow to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- 9
Once cool, sandwich the cakes together with your choice of filling and decorate as desired.
Tips
- Make sure all ingredients are at room temperature for the best results.
- Don't overmix the batter as this can make the cake dense.
- This cake can be frozen for up to 3 months if wrapped well.
- For a vegan version, substitute butter with vegan butter and use plant-based milk.