Vanilla Sponge Cake

Ingredients

• 200 g unsalted butter, very soft, plus extra for greasing
• 200 g caster sugar
• 4 eggs, at room temperature
• 200 g plain flour (maida)
• 2 tsp baking powder
• 1 pinch fine salt
• 2 tsp vanilla extract
• 3 tbsp milk, at room temperature
• 100 g unsalted butter, soft, for the buttercream
• 150 g icing sugar, sifted, plus extra for dusting
• 1 tsp vanilla extract, for the buttercream
• 4 tbsp strawberry jam

Instructions

1. Heat the oven to 170°C (150°C fan). Grease two 20 cm tins with butter and line the bases with baking paper.
2. Beat 200 g soft butter and the caster sugar together for 4 minutes, until pale, light and fluffy. Scrape down the bowl halfway.
3. Whisk the eggs with 2 tsp vanilla in a jug. Add them to the butter mixture a little at a time, beating well after each addition so the batter does not curdle.
4. Sift the flour, baking powder and salt over the batter. Fold in with a large spoon or spatula until just no dry flour is visible.
5. Fold in the milk to loosen the batter. It should drop easily off the spoon. Divide evenly between the tins and level the tops.
6. Bake on the middle shelf for 22–25 minutes, until the cakes are golden, spring back when lightly pressed and a skewer comes out clean. Do not open the oven in the first 18 minutes.
7. Cool the cakes in their tins for 10 minutes. Run a knife around the edges, turn out onto a wire rack, peel off the paper and cool completely.
8. For the buttercream, beat 100 g soft butter until creamy. Add the icing sugar and 1 tsp vanilla and beat for 2–3 minutes until smooth and fluffy. Add a teaspoon of milk if it is stiff.
9. Place one sponge on a plate, flat side up. Spread with buttercream, then jam. Top with the second sponge and dust with icing sugar. Slice with a warm, dry knife.

Tips

• Use soft butter that gives easily when pressed, but is not melted. Cold butter will not cream well and melted butter makes a dense cake.
• Add the eggs slowly. If the batter looks split, beat in a spoonful of the flour and continue.
• Fold the flour gently and stop as soon as it is mixed in. Overmixing makes the sponge tough.
• Make sure the cakes are fully cool before filling, or the buttercream will melt and slide.