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
- Preheat oven to 180°C. Line 2x20cm tins with baking paper and spray with non-stick spray.
- Cream butter and sugar in a mixing bowl until pale.
- Add vanilla and one egg at a time while beating slowly.
- Fold in half of the flour, milk and end off with the remaining flour.
- Divide batter into the prepared tins.
- 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.)
- Allow the cakes to cool for about 15 minutes, remove from tins and cool on a wire rack until completely cooled.
- For the icing, cream butter, add the icing sugar in batches and fold in.
- Fold in milk, vanilla and food colouring, if using.
- 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
