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All-butter sponge cake
This moist sponge cake is easy to make and absolutely fantastic. Enjoy for afternoon tea, elevenses or dessert. Simple, yet utterly delicious.
Ingredients
Serves: 1 23cm round cake
- 110g butter, softened
- 200g caster sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 225g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 125ml milk
- 4 tablespoons icing sugar for dusting
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.
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Reviews & ratings
Average global rating:
(203)
Reviews in English (164)
Worked brilliantly with 23cm tin. Super recipe for when there is no self raising flour! - 17 Jun 2014
This is the best butter sponge cake I have ever baked! I created a Hello Kitty cake with a double mixture of this lovely recipe. I used a 42cm round cake pan. I used self raising flour instead and no baking powder. Worked well. - 22 Mar 2017
Lovely texture and very tasty. Could be split and filled with jam/buttercream but also delicious plain. Nice warm with ice cream. Would also be lovely with fresh fruit and cream. - 26 Aug 2014