Vanilla Sponge Cake

• servings: 12 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

225 g self-raising flour

2 tsp baking powder

4 eggs (I usually use medium but large also work well)

225 g soft margarine

225 g caster sugar

6 drops vanilla extract

2 tsp milk

Directions

Preheat the oven to 160ºC/140ºC fan

Line your baking tins(s) (I usually use 2 x 20cm round sandwich tins or a 20cm x 30cm rectangular tin, depending on the shape of cake I want to make).

Sift the self-raising flour (225g) and baking powder (2 tsp) into a large bowl.

Add the remaining ingredients (4 eggs, 225g soft margarine, 225g caster sugar, 6 drops of vanilla extract and 2 tsp milk) and beat until thoroughly mixed.

Pour into the tin(s)

Bake for 30-35 minutes. To check if the cake is cooked insert a skewer and if it comes out clean the cake is ready.

Leave to cool in the tin(s) for about 10 minutes and then move to a wire rack to cool completely – Make sure the cake has cooled completely before decorating.

Nutrition

• Calories: 297 kcal
• Total Fat: 16 g
• Saturated Fat: 3 g
• Cholesterol: 54 mg
• Sodium: 199 mg
• Total Carbohydrate: 33 g
• Total Sugars: 18 g
• Protein: 4 g