The Ultimate Vanilla Butter Sponge for Celebration Cakes

Method

1. Preheat your oven to 160°C (Fan) or Gas Mark 3. Grease and line two 8-inch (20cm) deep sandwich tins with parchment paper circles.

2. In a large bowl or stand mixer fitted with a paddle attachment, cream together the softened unsalted butter and golden caster sugar for at least 5 minutes until the mixture is pale, aerated, and significantly increased in volume.

3. Lightly beat the eggs in a jug and add them to the creamed mixture one at a time, beating thoroughly after each addition. If the mixture begins to curdle, add a tablespoon of the weighed flour with the last egg.

4. Sift the self-raising flour and baking powder together. Using a large metal spoon or a silicone spatula, gently fold the dry ingredients into the wet batter using a figure-of-eight motion until just combined, ensuring you do not knock out the air.

5. Gently stir in the vanilla bean paste and the whole milk until the batter reaches a 'dropping consistency' (it should fall slowly but easily off a spoon).

6. Divide the batter equally between the prepared tins. For professional results, weigh the filled tins to ensure they are identical.

7. Level the tops with a palette knife and bake for 30–35 minutes, or until the cakes have risen, are golden brown, and a skewer inserted into the centre comes out clean.

8. Allow the sponges to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely. Once cold, wrap in cling film until ready to level and decorate.

Notes

Questions