This no-fuss, easy vanilla sponge is so versatile and can even be layered with jam for a fruity version or caramel for a more decadent cake. Make it extra cosy with Selati Sugar – the perfect treat to enjoy with a warm and delicious cuppa on a chilly day. 

Vanilla sponge cake with Selati Sugar 

Makes 1 x 20cm layered cake 

Ingredients

For the cake  

½ cup (125g) butter, softened 
½ cup (125g) Selati Castor Sugar 
1 tsp (5ml) vanilla* (see cook’s note below)
2 large eggs 
1 cup (140g) self-raising flour 
2 Tbsp (30ml) milk   

For the icing  

½ cup (125g) butter or margarine, softened 
1 cup (250ml) Selati Icing Sugar 
2 Tbsp (30ml) milk 
1 tsp (5ml) vanilla essence  

Method 

1. Preheat oven to 180°C. Line 2x20cm tins with baking paper and spray with non-stick spray.
2. Cream butter and sugar in a mixing bowl until pale.
3. Add vanilla and one egg at a time while beating slowly.
4. Fold in half of the flour, milk and end off with the remaining flour.
5. Divide batter into the prepared tins.
6. Bake for or until a skewer comes out clean, about 35 minutes. (Baking time will vary with the size of the tin and style of oven.)
7. Allow the cakes to cool for about 15 minutes, remove from tins and cool on a wire rack until completely cooled.
8. For the icing, cream butter, add the icing sugar in batches and fold in.
9. Fold in milk, vanilla and food colouring, if using.
10. Decorate the cake to your liking.

*Cook’s note: For varied colours and flavours, add 5ml of essence and just a drop of colouring. 

Also read: Delicious churros with Selati Sugar 

The post Vanilla sponge cake with Selati Sugar  appeared first on MyKitchen.