About this recipe:A perfectly moist cake, thanks to buttermilk. Make several layers and sandwich with icing, buttercream, chocolate ganache or fruit jam and cream.
600g sponge flour
2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
1 teaspoon salt
225g butter, room temperature
400g caster sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
475ml buttermilk, well-shaken
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Grease two 23cm (9 in) round cake tins with butter. Line the bottoms with parchment, then grease the parchment.
Sift together flour, baking powder, bicarb and salt into a bowl.
Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Add eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg. Pour in the flour mixture alternately with buttermilk, mixing until just incorporated. Pour cake mixture evenly into the prepared tins.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, 35 to 40 minutes.
Cool in the tins for 10 minutes, then run a paring knife between the cake and edge of tin. Hold the cake tin on its side and gently tap the sides of the tin to loosen it. Cover the cake tin with a plate or cooling rack and invert it to tip the cake out of the tin and onto the plate. Cool completely before sandwiching and icing.