About this recipe:A rich sponge cake that is incredibly moist thanks to the addition of creme fraiche. Lovely to make a rich Victoria sandwich cake or to ice with buttercream for a birthday sponge cake.
Makes: 1 sponge cake
450g butter, softened
300g caster sugar
1 teaspoon vanilla extract
375g plain flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
250ml creme fraiche
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
In a large bowl, cream together the butter and caster sugar until smooth. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour, bicarbonate of soda and salt; mix into the butter mixture just until smooth. Stir in creme fraiche. Spoon cake mixture into the prepared tins and spread evenly.
Bake for 45 minutes to 1 hour in the preheated oven, until a skewer inserted in the centre of each cake comes out clean. Cool for at least 10 minutes before inverting tins to cool completely.
This cake was easy to make and yummy! My choice of filling was apricot jam. I reduced the quantities by one sixth of everything as I ran out of butter but I used smaller tins to compensate.
My family love it but be warned it is quite heavy. All that cream and eggs are going straight onto my hips, I am sure. - 22 Jun 2013