Vanilla Sponge (photo by NordicHero, Wikimedia Commons)

Vanilla Sponge

Published in Cakes

Ice to taste – it tastes especially good iced with a chocolate-butter icing.This is a very adaptable batter, and apparently may be baked in ring moulds, as cup cakes (I never have) or as flans.

Ingredients:

  • 370 g caster sugar
  • 250 g cake flour
  • 40 g cornflour
  • 15 ml baking powder
  • ½ tsp salt
  • 7 extra-large eggs, separated
  • 200 ml milk
  • 125 ml oil
  • 1 tsp vanilla essence

Preparation:

  • Sift together the dry ingredients.
  • Beat the yolks, milk, oil and vanilla together. Add to the dry ingredients and stir to make a smooth batter.
  • Whisk the egg whites until stiff, but not dry, and, in two batches, fold lightly into the batter, using a metal spoon.
  • Pour the batter into 2 x 22 cm greased, floured and base-lined layer pans. Bake at 180° C for about 35 minutes until golden and the top springy to the touch. Cool slightly in the pans, then onto a cooling rack.

Variation:

  • To convert it to a chocolate-mocha cake replace 50 g of the flour with 50 g of cocoa and 30 ml instant coffee powder.

Makes 1 large cake.

Primary Ingredients: , , , ,

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