Basic Vanilla Sponge.

Hello all! 

For the very first Cake Friday I will be hitting it off with an extremely basic recipe that everyone needs in there recipe collection - a vanilla sponge. 

This is so simple and easy - you could even make the recipe into a one bowl creation - just measure as you go! Save time sifting the dry ingredients into a separate bowl and just load all the ingredients into the one bowl! 

There are hundreds of different vanilla cake recipes in cookery books and now on the inter web. I have found the perfect recipe that is light, fluffy, packed with vanilla goodness that makes your taste buds jumping (well not literally!) 

I always use this recipe for the base of most of my cakes, and I will then incorporate different flavours and twists to make each one different. Of course everyone will have their own recipe, but this one seems to work for me each time, so I can't complain! 

This recipe is from Cupcake Jemma the founder and creator of Crumbs and Doilies Bakery - an incredible business that produces outstanding cakes and cupcakes daily from their head office in Wandsworth and now their little shop in SoHo London. 

A huge inspiration to me for business goals and bakery dreams. 

 Vanilla Cake Recipe: 
Ingredients 
250g unsalted butter, softened 
4 large free range eggs 
1/2 teaspoon vanilla extract 
3 tablespoons whole milk 
250g self-raising flour 
250g caster sugar 
1/2 teaspoon bicarbonate of soda

Method 
1. Preheat the oven to 170-degrees and line a 10 inch cake tin (or patty pans in a muffin tray for cupcakes) 
2. Sift the dry ingredients into a large mixing bowl and pour in the butter and crack in the eggs. Beat until fully combined. Stir in the vanilla extract and milk, mixing until light and creamy. 
3. Scrape down the sides of the bowl with a spatula and then give the mix a final blast for 30 seconds. 
4. Pour the cake batter into the prepare cake tin - making sure the top of the mix is level. If making cupcakes - fill the cases 3/4 full. 
5. Bake for 30-35 minutes or until golden and a skewer comes out clean once inserted. Leave to cool in the tin for 15 minutes and then transfer to a wire rack for the final stage of cooling. 

Serve with whipped cream and berries, chocolate drizzle, buttercream frosting or simply on its own with a cup of tea or coffee! 

Whip up a delicious soft and creamy vanilla buttercream to lather on top or you can easily spoon the cake batter into individual cupcake cases for small sweet treats! 

Enjoy - come back next Friday and every Friday after that (hopefully) for another delicious cake or cupcake recipe… 

M x