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.

We never say no to cake! And neither should you! So why not try our delicious carrot sponge cake with banana icing?

SERVES 12 // COOK TIME 35 min

INGREDIENTS
For the carrot cake
2½ cups cake flour
2 tsp cinnamon
1½ tsp bicarb
1¼ tsp baking powder
½ tsp salt
2 cups sugar
1 cup veg oil
4 large eggs
1 tsp vanilla essence
2 cups grated carrots
¾ cup chopped pecans
¾ cup desiccated coconut
440 g tincrushed pineapple, drained
For the banana icing
1 cup cream cheese
1 banana, mashed
6 cups icing sugar, sifted

METHOD
For the carrot cake
1. Preheat oven to 180°C. Grease and line two 20 cm tins.
2. In a bowl, mix flour, cinnamon, bicarb, baking powder and salt.
3. In another bowl, mix sugar, oil, eggs and vanilla until pale.
4. Stir in flour mixture, then add carrots, pecans, coconut and pineapple.
5. Divide the batter between the cake tins. Bake for 35 minutes, until a skewer comes out clean. Do not open the oven until just about done. Cool on a wire rack for 10 minutes, then turn out.
For the banana icing
1. Blend the cream cheese and banana until smooth.
2. Slowly whisk in the icing sugar, until thickened.
To assemble
1. Sandwich the 2 layers together with half the icing. Ice the top and sides of the cake with the remaining icing

DID YOU KNOW: Sugar is hygroscopic, meaning it draws water to itself. Brushing this cake with sugar syrup both adds moisture and preserves it, should the cake sit out for a while before it’s eaten.

Recipes & styling: Amerae Vercueil
Photography: Gareth Van Nelson

Dreaming of a creamy, ultra-smooth classic cheesecake recipe, paired with a red-velvet crust? Then look no further than this simply decadent red-velvet cheesecake.

The post Carrot sponge cake with banana icing appeared first on MyKitchen.