Classic vanilla sponge cake

    1 hour 5 min

    Classic vanilla sponge cake which can't fail to impress, lovely light sponge that appeals to everyone. Can be filled with jam and vanilla buttercream or any flavour buttercream such as lemon, strawberry, orange... the possibilities are endless! Great for birthday cakes, and the mixture can also be used for making cupcakes.


    Yorkshire, England, UK
    60 people made this

    Serves: 16 

    • 340g (12 oz) caster sugar
    • 340g (12 oz) Stork® margarine
    • 1 teaspoon vanilla extract
    • 340g (12 oz) self raising flour, sifted
    • 6 eggs, beaten
    • 3 tablespoons milk
    • 125g seedless raspberry jam
    • Buttercream
    • 280g (10 oz) icing sugar
    • 150g (5 oz) Stork® margarine
    • 2 tablespoons milk
    • 1/2 teaspoon vanilla extract

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour two 23cm round sandwich tins.
    2. For the cake, cream the sugar and Stork® till light and fluffy, then beat in the vanilla. Add the flour alternately with the eggs and milk. Divide the cake mixture between the tins.
    3. Bake in the preheated oven for 30 to 40 minutes, or till a skewer inserted in the centre comes out clean. Remove and cool on a wire rack.
    4. To make the buttercream: beat together all of the buttercream ingredients till smooth and spreadable. Add either more icing sugar or more milk to adjust the consistency, if needed.
    5. Once the cakes are completely cool, remove from the tins. Place the bottom cake on a cake plate, then spread the top with jam. Top with the remaining cake. Spread the buttercream icing all over the top and sides of the cake. Decorate further, if desired.


    Recipe can also be used for lemon drizzle, just add the grated rind of 5 lemons to the cake mixture and add the juice to 80g (3 oz) of caster sugar to make a thick lemon drizzle to pour over the cooked cakes whist still warm, after you have put lots of holes in the cakes with a cocktail stick.

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