Basic Butter Sponge Cake



Recipe from Debbie Brown

Suitable for a 10″ round cake
Prep time: 20 mins

12oz unsalted butter, softened
12oz caster (superfine) sugar
6 large eggs
14oz self-raising flour, sifted
1 teaspoon vanilla essence

If you have a fan assisted oven, it may be advisable to reduce the suggested oven temperature slightly. I also recommend placing a metal baking (cookie) sheet onto the top of the bakeware so the cake is protected from the hot air during baking.

  1. Preheat the oven to 150ºC/300ºF/Gas Mark 2-3.
  2. Grease and line the bakeware. Sift the flour into a bowl.
  3. Soften the butter and place into the food processor or a large mixing bowl. Sift and add the caster (superfine) sugar. Beat until the mixture becomes lighter in colour with a fluffy texture.
  4. Add the eggs along with two thirds of the flour and beat well.
  5. Add the vanilla essence/flavouring and then fold in the remaining flour.
  6. Spoon the mixture into the bakeware and level the top.
  7. Bake in the centre of the oven until a skewer inserted into the centre comes out clean.
  8. When baked, remove from the oven and leave to cool for five minutes before turning out onto a wire rack to cool completely.
  9. When cold, store in an airtight container or double wrap in clingfilm (plastic wrap) for at least eight hours, allowing the texture to settle before use