Buttercream Sponge Cake

About this recipe: This cake is easy to make and everyone will love it. A tender and delicious sponge cake is topped with a rich, creamy and sweet buttercream icing.

Carol

Ingredients

Serves: 24 

  • 700g plain flour
  • 85g cornflour
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 10 egg whites
  • 200g caster sugar
  • 275g margarine
  • 500g caster sugar
  • 425ml milk
  • 2 teaspoons vanilla extract
  • 225g butter
  • 950g sifted icing sugar
  • 4 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 125ml milk

Method

Prep:30min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr30min 

  1. Mix together flour, cornflour, baking powder and 2 teaspoons salt and sieve together three times. Beat egg whites until foamy, add 200g caster sugar gradually and continue beating only until mixture will stand in soft peaks. Cream margarine, add 500g caster sugar gradually and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add 2 teaspoons vanilla and egg whites and beat thoroughly into batter.
  2. Turn batter into one round 26cm tin and one round 20cm tin, 7.5cm deep, each lined on bottom with paper, filling each tin about half full of batter. Bake in moderate oven 180 C / Gas 4, placing the smaller layer towards front of oven for quicker and easier removal when done. Bake the 20cm cake for 1 hour or until done; bake the 26cm cake about 10 minutes longer.
  3. Cool cakes in tins on racks for 15 minutes. Then loosen from sides of tins with spatula, turn out, remove paper and turn right side up on racks to cool. When thoroughly cooled, at least 2 hours, brush cakes to remove any loose crumbs.
  4. To make the icing, cream 225g butter; add part of the icing sugar gradually, blending after each addition. Mix in 4 teaspoons vanilla and 1/2 teaspoon salt. Then add remaining sugar alternately with milk, until of right consistency to spread. Beat after each addition until smooth. Makes about 1.3kg. Use about 2/5 of the mixture to ice the cake with. Keep the bowl of icing covered with a damp cloth to prevent drying.

How to ice cupcakes

Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!

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