About this recipe:This moist sponge cake is easy to make and absolutely fantastic. Enjoy for afternoon tea, elevenses or dessert. Simple, yet utterly delicious.
Serves: 1 23cm round cake
110g butter, softened
200g caster sugar
1 1/2 teaspoons vanilla extract
225g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons icing sugar for dusting
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 180 C / Gas 4. Grease and flour a 23cm round cake tin.
In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, 1 to 2 tablespoons milk may be added. Spread the batter evenly into the prepared tin.
Bake for 30 to 35 minutes in the preheated oven, until a skewer inserted into the centre comes out clean. Cool in tin on a wire rack, then turn out onto a serving plate. Dust with icinfg sugar right before serving.