Go to Vanilla Sponge:


250g Butter or Baking Fat (softened)

250g Caster Sugar

4 large eggs

275g Self Raising Flour (or AP flour with appropriate quantity of raising agent)

2 tsp baking powder

30ml milk

10mls Vanilla Extract


Preheat oven to 180 C (160 C fan)

Prepare 2 x 8″ round cake pans

Cream together the fat and sugar in a stand mixer with paddle attachment (or electric hand mixer) on a medium setting, until light in colour and a fluffy, creamy texture. Scrape down the bowl at least once during the mixing process.

Sift the flour and raising agent together and stir to ensure even distribution.

Add the eggs one at a time adding a tablespoon of flour with each one to prevent curdling.

Add the Extract, milk and half the remaining flour, scrape down the bowl. Add the rest of the flour, beating only until just combined. Check for any unmixed ingredients and finish mixing by hand.

Divide the mixture between the pans and bake for 20 – 25 minutes. Cool in the tins for 5 minutes then turn out onto a cooling rack to cool completely.

Chocolate sponge:

Use recipe for vanilla sponge but substitute 50g cocoa powder for 50g of the flour (225g flour, 50g cocoa powder)